Fresh pineapple has been on sale at the stores around here, so I swapped fresh for the canned rings. I've never thought of grilling pineapple before, but it was really good! We grilled more than we needed for the sandwiches and just ate the extra on its own with the meal. Also, we had to sub normal sliced bread and sliced American cheese for buns and swiss cheese respectively because we didn't have any on hand. When we make these in the future (and there will be a when), I will be sure to get the slices of swiss cheese because I'm sure that change would make these sandwiches that much better.
We enjoyed these with some grilled sweet corn for a great summer meal. In this recipe, the chicken breasts were marinated in a bottle of teriyaki marinade. However, I have recently discovered a recipe for teriyaki chicken that makes a wonderful teriyaki-like sauce. Next time we make these, we're going to use this sauce, and I'll update this on how it turns out! Enjoy!
Grilled Chicken Teriyaki Sandwiches
4 boneless, skinless chicken breasts (if they are too thick, cut them in half)
1-2 cups teriyaki sauce
sliced swiss cheese
1 can pineapple rings (or fresh pinapple cut into rings)
Place the chicken breasts between 2 sheets of waxed paper and pound to an even thickness if desired. Marinate the chicken in the teriyaki sauce for at least 6 hours (overnight if possible) in a covered bowl or ziploc bag.
Place the pineapple rings on the grill and cook 3-4 minutes on each side. Remove and set aside.
Grill the chicken breasts 5 minutes on the first side; turn over and add pineapple and slices of swiss cheese. Cook for an additional 3-4 minutes or until done. Remove and place on bun with mayonnaise and desired toppings.