Grilled Pineapple & Chicken Sandwich

By JeffK

Ingredients

• 4 boneless, skinless chicken breasts (4 to 6 oz each)
• Teriyaki sauce
• 4 slices swiss cheese
• 4 slices pineapple (1/2 inch thick)
• 4 whole-wheat kaiser rolls
• 1/2 medium red onion, thinly sliced
• 1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced

Details

Servings 4

Preparation

Step 1

1. Place Chicken in a re-sealable plastic bag; add enough teriyaki sauce to cover, and let marinate in refrigerator for at least 30 minutes or up to 12 hours

2. Heat a grill. Removed chicken from the marinade and place on grill. Discard remaining marinade. Grill 4 to 5 minutes & flip. Immediately add the cheese to each breast. Continue cooking until cheese is melted and the chicken is lightly charred and feels firm to the touch. Remove and set aside.

3. While the chicken is resting, place pineapple slices & rolls on the grill. Toast rolls lightly and cook the pineapple until it is soft and caramelized, about 2 minutes on each side. Top each roll with chicken and, if you like, drizzle a bit of teriyaki sauce fromt he bottle. Top sandwiches with pineapple, onion and jalapeno.