Grilled Hawaiian Chicken Sandwich
- Yield 4 servings
- Prep 15 mins
- Cook 15 mins
Open-faced grilled chicken sandwiches are topped with grilled pineapple slices.
Ingredients
- 4 -- boneless, skinless chicken breasts
- 1 -- (12- to 14-ounce) bottle teriyaki sauce, divided
- 4 -- (1 1/2-inch) slices King's Hawaiian Sweet Bread
- 4 -- canned pineapple rings, drained
- 4 leaves green leafy lettuce
- 8 -- (1/4-inch) slices red bell pepper rings
Instructions
- Place chicken in self-sealing plastic bag along with half of teriyaki sauce. Seal; marinate at least 1 to 2 hours, turning once or twice. Remove chicken from bag. Discard marinade.
- Grill chicken breasts over medium heat about 6 to 8 minutes on each side or until done. Baste with remaining teriyaki sauce while cooking, 2 to 3 times.
- Add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides.
- Top each bread slice with lettuce, bell pepper, chicken breast, and finally with pineapple. Serve immediately.
