Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
Preparation Time
60 mins
Cooking Time
15 mins
Total Time
1 hr 15 mins
Calories
397 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Step 2
Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
Step 3
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Step 4
Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.
Ingredients
1 lemon, juiced
1 tablespoon cider vinegar
1 lime, juiced
6 pineapple rings
salt and black pepper to taste
2 tablespoons teriyaki sauce
3 skinless, boneless chicken breast halves - cut in half
