Teriyaki Chicken and Pineapple Sandwich


  • 4 boneless chicken breasts
  • 1 (4oz can) pineapple slices
  • 4 slices Monterey jack cheese
  • 4 slices tomato
  • 4 lettuce leaves
  • Keli’s Hawaiian Ginger Garlic Teriyaki Glaze or Keli’s Hawaiian Spicy Ginger Garlic Teriyaki Glaze


  1. Pound chicken breasts to approximate ½” thickness.
  2. In non stick fry pan fry for about 2 minutes on each side.
  3. Add Keli’s Hawaiian Teriyaki Glaze and complete cooking.
  4. Place 1 pineapple ring on each chicken breast, top with cheese.
  5. Cover and continue cooking until cheese melts.
  6. Serve with lettuce and tomato on an open face bun.
  7. Quick, Easy, Low Fat.

Serves: 4