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 halfTrim all visible fat and skin
1 cup Thick Teriyaki Sauce
¼ cup light mayonnaise
8 slices provolone cheeseCut in half
16 mini slider bunsOptional: May use Hawaiian Bread
16 lettuce leavesWash and trim
16 small tomato slicesWash, trim and slice 
8 pineapple slices Drain, and cut in half
For gluten free (GF): Use GF teriyaki sauce and GF buns. Always check each ingredient to be sure it is gluten free


Steps:Directions: Critical Control Point /Quality Assurance
1Marinate chicken breasts in ½ Teriyaki sauce for at least 1 hour or overnight. 
2Preheat grill to medium high heat.  When hot, lightly oil  grate. Remove the chicken from the marinade and discard marinate.  
3Grill the chicken pieces until cooked through turning once.  Grill pineapple slices. Cooked to minimum 165F degrees.

Jacqueline Larson M.S., R.D.N. and Associates