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Teriyaki Marinade
1-3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
.
1 5 ounce chicken breast fillet
2 canned pineapple slices
.
2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slices
1/3 cup shredded iceberg lettuce
Teriyaki Marinade:
Combine all the ingredients in a small saucepan over medium heat. Bring
mixture to a boil then reduce heat and simmer for 10 minutes or until sauce
thickens. Cover and chill marinade in the refrigerator for at least 30
minutes.
Chicken and Pineapple:
Cover the chicken breast fillet with plastic wrap. Using a kitchen mattlet
pound chicken to about 1/2-inch thick. Pour a small amount of teriyaki glaze
into a plastic container with a lid (such as Tupperware), then place chicken
in the container. Add teriyaki glaze to cover the chicken, but make sure you
save some to marinate the pineapple slices. Seal up the container and pop it
into the fridge for at least 4 hours, but no more than 12 hours. Put the two
pineapple slices into another container with a lid, add the remaining
teriyaki glaze, cover the container and chill it in the refrigerator for the
same time as the chicken.
To Prepare Sandwich:
Preheat barbecue or grill to medium. Grill chicken for 4 to 6 minutes per
side. At the point you turn the chicken breast add the pineapple slices to
the grill. Grill pineapple about 3 or 4 minutes. About 1 minute before the
chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
Toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
Build the sandwich:
Spread approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun. Stack the chicken breast on the bottom bun.
Arrange the tomato slices on the chicken.
Stack the grilled pineapple on top of the tomato slices.
Add about 1/3 cup of shredded lettuce on next, top with the top bun.
Servings: 4
1-3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
.
1 5 ounce chicken breast fillet
2 canned pineapple slices
.
2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slices
1/3 cup shredded iceberg lettuce
Teriyaki Marinade:
Combine all the ingredients in a small saucepan over medium heat. Bring
mixture to a boil then reduce heat and simmer for 10 minutes or until sauce
thickens. Cover and chill marinade in the refrigerator for at least 30
minutes.
Chicken and Pineapple:
Cover the chicken breast fillet with plastic wrap. Using a kitchen mattlet
pound chicken to about 1/2-inch thick. Pour a small amount of teriyaki glaze
into a plastic container with a lid (such as Tupperware), then place chicken
in the container. Add teriyaki glaze to cover the chicken, but make sure you
save some to marinate the pineapple slices. Seal up the container and pop it
into the fridge for at least 4 hours, but no more than 12 hours. Put the two
pineapple slices into another container with a lid, add the remaining
teriyaki glaze, cover the container and chill it in the refrigerator for the
same time as the chicken.
To Prepare Sandwich:
Preheat barbecue or grill to medium. Grill chicken for 4 to 6 minutes per
side. At the point you turn the chicken breast add the pineapple slices to
the grill. Grill pineapple about 3 or 4 minutes. About 1 minute before the
chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
Toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
Build the sandwich:
Spread approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun. Stack the chicken breast on the bottom bun.
Arrange the tomato slices on the chicken.
Stack the grilled pineapple on top of the tomato slices.
Add about 1/3 cup of shredded lettuce on next, top with the top bun.
Servings: 4
