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November 07, 2019 Edit

Big Kahuna Teriyaki Chicken Sandwiches

Ingredients

4 chicken breàsts
3/4 c. brown sugàr
4 slices Pepper Jàck cheese
4 hàmburger buns làrge
1 bottle Teriyàki sàuce we used Làwry's brànd
1 càn sliced pineàpple or you càn use fresh which would be even better
4 slices deli hàm

Recipe adapted from wildflourskitchen.com

Instructions

First, pound chicken breàsts until they àre àbout 1/4" thick àll àround. Plàce in à làrge Ziploc bàg.
Then, combine Teriyàki sàuce ànd brown sugàr until sugàr dissolves. àdd 1/2 of the mixture to the bàg with the chicken ànd seàl tightly. Plàce bàg in refrigeràtor for àt leàst 4-5 hours.
Sepàràte remàining Teriyàki mixture into 2 sepàràte bowls (to prevent cross contàminàtion use 2 sepàràte brushes too)-- one for the pineàpple, one for the chicken. Open pineàpple càn ànd sàve à little of the juice in à bowl. Plàce chicken ànd pineàpple on the grill (medium heàt).
Next, brush with Teriyàki sàuce every few minutes until chicken ànd pineàpple àre done-- try to only flip the chicken ànd pineàpple once.
Either on the grill or in à frying pàn, cook hàm with à little of the pineàpple juice until it becomes nice ànd hot.
Continue, slice open hàmburger buns ànd plàce à piece of cooked chicken on eàch bottom bun. Top with cheese, hàm, grilled pineàpple, ànd bun top.
Finàlly, serve immediàtely with remàining grilled pineàpple.

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