Grilled Chicken Pineapple Sliders

By longhornfans

Ingredients

• 1 lemon, juiced
• 1 lime, juiced
• 1 tablespoon cider vinegar
• salt and black pepper to taste
• 3 skinless, boneless chicken breast halves - cut in half
• 6 pineapple rings
• 2 tablespoons teriyaki sauce
• 6 Hawaiian bread rolls - split and toasted
• 6 lettuce leaves - rinsed and dried
• 6 red onion slices

Preparation

Step 1

1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
4. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork.
5. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
6. Spread 1 teaspoon 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.