Grilled Tropical Chicken Sandwiches
How to Make Grilled Tropical Chicken Sandwiches
- Cut chicken breasts in slices that are uniform in thickness - about 1/2" thick and to bun size.
- Pour teriyaki sauce and honey in gallon ziploc bag and mix well. Put chicken pieces in marinade in refrigerator. Flip the bag every 30 minutes and marinate for at least one hour.
- Slice and core fresh pineapple in to 1/2" slices. You can use canned pineapple slices, but the fresh pineapple is tastier.
- Grill the chicken on a medium heat until cooked through. Grill the pineapple slices for a couple of minutes on each side. They don't need much, just get them hot. Run your buns under the broiler to slightly toast them.