Ingredients
- 1 lemon, juiced
- 1 lime, juiced
- 1 Tbs cider vinegar
- Salt and pepper to taste
- 3 skinless, boneless chicken breast halves-cut in half
- 6 pineapple rings
- 2 Tbs teriyaki sauce
- 6 slices red onion,carmelized if you like
- 6 Hawaiia bread rolls, split and toasted
- 6 lettuce leaves, rinsed and dried
Preparation
Step 1
Whisk together the lemon juice, lime juice,cider vinegar, salt and pepper in a large glass bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
Preheat grill for medium-high heat, and lightly oil the grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5-7 minutes on each side. or until juices run clear. Grill pineapple for 2-3 minutes per side or until heated through and grill marks appear.
Spread 1 tsp teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round and an onion slice. Replace the top and repeat with the remaining rolls.
Can also add a slice of swiss cheese on top of the chicken.