Big Kahuna Chicken Teriyaki Sandwich

We are getting very excited for warmer weather around our house because that means grilling season is upon us and we LOVE to grill!  I really like this sandwich, mostly because I love teriyaki.  I did however change a few things.  Instead of pounding the chicken out I just cut the chicken breasts in half so they are thinner.  We don't brush the pineapple with more teriyaki sauce.  The chicken I feel like provides enough of the teriyaki flavor.  Also, I am not a big fan of pepper jack cheese so I use monterey jack cheese on mine and the kids and pepper jack for the Hubby.

I found the recipe here.

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).
• Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

-MEGAN