Big Kahuna Chicken Teriyaki Sandwich

We busted out the grill for the first time this year!  Nothing is better than food from off the grill.  From March to October I bet we use the grill AT LEAST 4 times a week, otherwise I am a crockpot girl.  I can't stand the heat from the oven!  So be watching for lots of yummy grill recipes in the coming months :)


I was hoping this sandwich was as good as it sounded.  It was!  I love it when that happens :)  The teriyaki sauce with the brown sugar was fabulous on both the pineapple and chicken.  The pepperjack cheese gave a good kick as well.  Can't complain, dinner was great!


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).


Recipe Source:  Favorite Family Recipes