Grilled Chicken and Pineapple Sandwiches from Women's Day online
4 bonesless skinless chicken breasts
4 slices of Swiss cheese
4 pineapple slices (1/2" thick)
4 whole-wheat buns
1 red onion, thinly sliced
Pickled jalapenos (optional)
Directions: Combine the chicken and enough teriyaki sauce to cover in a resealable plastic bag and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
Heat a grill until hot (you shouldn't be able to hold your hand above the grates for more than 5 seconds). Remove the chicken from the marinade and 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 and the chicken is lightly charred and firm to the touch. Remove and set aside.
While the chicken rests, add the pineapple and the buns to the grill. Cook the buns until they're lightly toasted and the pineapple until it's soft and caramelized, about 2 minutes per side. Top each bun with chicken, red onion, jalapeno slices, and pineapple. If you like, drizzle the chicken with a bit more teriyaki sauce.
I knew that Scott and I would love these sandwiches just based on having them this past summer but I was happily surprised when Kanin loved them, too. He even asked me if he could take one to school sometime. That is quite the accomplishment!
We didn't add the jalapenos but I really don't think we were missing anything. The crunchiness of the raw onion was a great touch. I'm usually not a teriyaki fan but I like these. The grilled pineapple has the carmelization of the juice but still maintains that sweetness. I actually can understand why you would put jalapenos on it because of the contrast with the sweet pineapple.
We loved this dish! I served them with Roasted Garlic Sweet Potatoes.
Hope you enjoy!
With the bun, these sandwiches were 9 points on the Weight Watchers Points Plus program; 7 points without the bun