Grilled Hawaiian Chicken Pineapple Sandwiches
Portion Size: 2 mini sandwiches ( or may make 1 larger)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (3oz.) boneless skinless chicken breasts cut in half | Trim all visible fat and skin |
| 1 cup Thick Teriyaki Sauce | |
| ¼ cup light mayonnaise | |
| 8 slices provolone cheese | Cut in half |
| 16 mini slider buns | Optional: May use Hawaiian Bread |
| 16 lettuce leaves | Wash and trim |
| 16 small tomato slices | Wash, trim and slice |
| 8 pineapple slices | Drain, and cut in half |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Marinate chicken breasts in ½ Teriyaki sauce for at least 1 hour or overnight. | |
| 2 | Preheat grill to medium high heat. When hot, lightly oil grate. Remove the chicken from the marinade and discard marinate. | |
| 3 | Grill the chicken pieces until cooked through turning once. Grill pineapple slices. | Cooked to minimum 165F degrees. |
Posted in Chicken Lunch Recipes, Lunch Entrée
