|Chicken breast in marinating Tupperware container|
|some of the ingrediants|
|I prefer Pepper jack cheese instead of the swiss|
|all on a toasted wheat roll|
4 boneless, skinless chicken breasts (4-6 oz each)
4 slices swiss cheese I use pepper jack instead
4 pineapple slices (1/2" thick)
4 whole-wheat buns
1 red onion, thinly sliced
Combine chicken &enough teriyaki sauce to cover in plastic container.
and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
Heat grill until hot Remove the chicken from the marinade & place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes on the first side; flip and immediately add the cheese to each breast. Continue cooking until the cheese is melted & the chicken is lightly charred & firm to the touch. Remove & set aside.
While the chicken rests, add the pineapple&the buns to the grill. Cook the buns until they're lightly toasted & the pineapple until it's soft and caramelized, about 2 minutes per side. Top each bun with chicken, red onion, jalapeno slices, & pineapple. If you like, drizzle the chicken with a bit more teriyaki sauce.