Ingredients
- 4 boneless, skinless chicken breasts
- 1 (12-14 oz.) bottle teriyaki sauce, divided
- 4 (1 1/2-inch) slices King's Hawaiian Sweet Bread
- 4 canned pineapple rings, drained
- 4 leaves green leafy lettuce
- 8 (1/4-inch) slices red bell pepper rings
Preparation
- Place chicken in self-sealing plastic bag along with half of teriyaki sauce. Seal; marinate at least 1-2 hours, turning once or twice.
- Remove chicken from bag. Discard marinade.
- Grill chicken breasts over medium heat about 6-8 minutes on each side or until done.
- Baste with remaining teriyaki sauce while cooking, 2-3 times.
- Add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides.
- Top each bread slice with lettuce, bell pepper, chicken breast, and finally with pineapple.
- Serve immediately.