Grilled Teriyaki Chicken Sandwiches
4 boneless chicken breasts
1 cup teriyaki sauce (not the thin sauce, use the baste and glaze style sauce)
4 slices fresh pineapple
4 pieces of leaf lettuce
A few tablespoons mayonnaise (optional)
4 toasted and split hard rolls
Marinate the chicken in the fridge with half of the teriyaki sauce for at least 20 minutes or up to 8 hours. Remove chicken from marinade. Discard marinade. Grill the chicken until cooked through, brushing chicken with the other half cup teriyaki sauce the last few minutes of grilling.
Place pineapple slices on the grill for a minute or two. Also, brush pineapple with the remaining teriyaki sauce. Remove pineapple from grill after it gets a little caramelized. Spread toasted buns with mayonnaise if you like. Serve chicken with lettuce and pineapple on buns.