Grilled Pineapple & Chicken Teriyaki Sandwiches

🧂 Ingredients

• 3 Boneless Skinless Chicken Breasts

  cut in half
• 1 cup teriyaki sauce
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 6 slices canned Pineapple
• 1 tblsp olive oil
• 1 medium Red Onion

  sliced thin
• 6 slices Provolone Cheese
• 10 slices cooked Bacon

  cut in half
• lettuce leaves
• avocado slices
• 6 Sandwich Buns

  sliced and toasted
• 1/3 cup mayonnaise
• 1 tablespoon wasabi paste
• 1 tablespoon soy sauce
• 1 tablespoon honey

Instructions

• 1 Combine Wasabi Mayo ingredients cover and place in refrigerator until ready to
  use on sandwiches.
• 2 Open can of pineapple, drain, place slices on a paper towel lined plate, drizzle
  lightly with olive oil, slice red onion in to thick slices. drizzle with olive
  oil place on hot grill opposite chicken, grill for 10 minutes flipping once. Or
  until they both get a nice charr.
• 3 Cut each chicken breast in half, slice thicker end almost all the way through
  and flatten out so all chicken is equal thickness. Place in a zip loc bag or in
  a shallow dish with 1 cup of teriyaki marinade. Let sit for at least one hour
  and up to 24 hours.
• 4 Cook chicken on medium-high grill for 10-12 minutes flipping once. Before
  removing from grill place 2 pieces of cooked bacon on top of each piece of
  chicken cover with slice of provolone cheese and allow cheese to melt, remove
  from grill to a platter
• 5 Cut ciabatta buns in half, place under broiler for 2 minutes or until lightly
  toasted.
• 6 Sandwich Assembly: Spread wasabi mayo on each half of the toasted ciabatta bun,
  place lettuce and bacon on bottom half , add grilled pineapple, and a slice of
  red onion on the other half, place chicken with melted cheese in the middle. Add
  sliced avocado and drizzle with more sauce if you like.

Nutrition Info