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January 11, 2019
Big Kahuna Chicken Teriyaki Sandwiches
Ingredients
- 4 chicken breasts
- 1 bottle Teriyaki sauce we used Lawry's brand
- 3/4 c. brown sugar
- 4 slices deli ham
- 1 can sliced pineapple or you can use fresh which would be even better
- 4 slices Pepper Jack cheese
- 4 large hamburger buns
Instructions
- Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).
- Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.
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