Big Kahuna Chicken Teriyaki Sandwich {recipe}


Gotta love that first grill day of the year!  I especially love it cuts down on my time in the kitchen.  My hubby is our grill master around here, and does a great job!  I was hoping this sandwich was as good as it sounded.  It was!  I love it when that happens 🙂  The teriyaki sauce with the brown sugar was fabulous on both the pineapple and chicken.  The pepperjack cheese gave a good kick as well.  Can’t complain, dinner was great!

Big Kahuna Chicken Teriyaki Sandwich

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry’s brand)
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple (or you can use fresh which would be even better)
4 slices Pepper Jack cheese
4 large hamburger buns

Pound chicken breasts until they are about 1/4″ thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)– one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).

Recipe Source:  Favorite Family Recipes