Chicken Teriyaki Sandwiches

As mother nature continues to tease us here in Northern Utah with warm switching to rainy & windy weather, I am doing my best to combat her efforts to destroy my grilling adventures by grilling anyway. By being defiant and making dinner on our outdoor grill despite the rainy weather we have been having the past couple of days, I have succeeded again in finding another tasty recipe. Take that Mother Nature!!! I think she heard my pleas for just a few minutes of good weather because last night, the cloud head broke and the rain stopped just long enough for the grill master (my hubby) to make up these sandwiches on the grill. Boy, where these sandwiches tasty and they don't require that much effort to make, which I am all for. I love the tanginess of the the teriyaki on the chicken combined with the sweetness of the pineapple. Delish! Give grillin' up these sandwiches a try! You won't be disappointed!

Chicken Teriyaki Sandwiches
recipe and photo courtesy of blog chef

4 boneless, skinless chicken breasts (if they are too thick cut them in half)
1-2 c. teriyaki sauce
Slices of Swiss Cheese
1 can pineapple rings
Hamburger buns
Mayo
Lettuce (optional)
Tomatoes (optional)
Onions (optional)
Step 1: Place chicken Breasts between two sheets of wax paper and pound to an even thickness. Marinate for 4-6 hours ( I marinated mine over night which I think results in a better flavor) in a covered bowl or Ziploc baggie.
Step 2: Place pineapple rings on the grill and cook 3-4 minutes on each side. Remove and set aside.
Step 3 : Grill Chicken breasts 5 minutes on the first side, Turn over and add the pineapple rings an Swiss cheese slices and cook for an additional 3-4 minutes or until the chicken is fully cooked. Remove from grill and place on a bun. Spread Mayo under the top half of the bun and add any additional toppings as desired.