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


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

Serves: 4