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.