Ingredients:
4 boneless skinless chicken breasts
1/2 cup teriyaki sauce
4 hamburger buns, potato or gourmet style
4 slices pineapple, drained
2 tablespoons mayonnaise
Directions:
Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly.
Marinate as long as possible, preferably in the fridge overnight.
15-30 minutes if you’re in a hurry.
On stovetop or grill, cook chicken about 12 to 14 minutes.
(7-8 minutes in a George Foreman grill).
Chicken breasts (bone-in and boneless) should be cooked to an internal temperature of 170 F.
Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast.
Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside.
Spread mayonnaise on each bun, top& bottom.
Place each cooked chicken breast on a bun and top with a pineapple slice.
Serve alongside a summer salad or veggies and don’t forget a tall glass of iced tea!
Servings: 4
Time preparation: 15 min.
Time total: 30 min.