Grilled Chicken and Pineapple Sandwich
- 4 boneless, skinless chicken breasts (4 to 6 oz each)
- 4 pineapple slices (1/2-inch thick)
- 1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced
- Teriyaki sauce
- 4 slices Swiss cheese
- 4 whole-wheat kaiser rolls
- 1/2 medium red onion, thinly sliced
1 Combine chicken and enough teriyaki sauce to cover it in a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes and up to 12 hours.
2 Heat a grill until hot (you shouldn’t be able to hold your hand above the grates for more than 5 seconds). Remove chicken from marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes, flip, and immediately add cheese to each breast. Continue cooking until cheese is melted and chicken is lightly charred and firm to the touch. Remove from grill; set aside.
3 While chicken rests, add pineapple and rolls to the grill. Cook rolls until they’re lightly toasted, and pineapple slices until they’re soft and caramelized, about 2 minutes per side. Top each roll with chicken, pineapple, red onion, and jalapeno slices. If you like, drizzle chicken with a bit more teriyaki sauce.