Place chicken breasts in a large bowl, add the pineapple juice from the can and 1/4 cup of teriyaki sauce. Sprinkle with salt and pepper and marinate for at least 2 hours or overnight.
To make the slaw, in a large bowl, combine the remaining ingredients. Toss to coat and refrigerate for at least 2 hours or overnight.
Heat a grill or grill pan over low to medium heat. Brush lightly with oil or spray with nonstick cooking spray. Add chicken breasts and cook on both sides until cooked through, about 7 minutes per side. Monitor the heat to prevent burning. Baste with remaining teriyaki sauce throughout. Add the pineapple slices to the grill and cook for 2 minutes per side, or until they are caramelized, and grill marks are visible.
To serve, add slaw to the bottom bun and then top with chicken and grilled pineapple.
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Directions
Place chicken breasts in a large bowl, add the pineapple juice from the can and 1/4 cup of teriyaki sauce. Sprinkle with salt and pepper and marinate for at least 2 hours or overnight.
To make the slaw, in a large bowl, combine the remaining ingredients. Toss to coat and refrigerate for at least 2 hours or overnight.
Heat a grill or grill pan over low to medium heat. Brush lightly with oil or spray with nonstick cooking spray. Add chicken breasts and cook on both sides until cooked through, about 7 minutes per side. Monitor the heat to prevent burning. Baste with remaining teriyaki sauce throughout. Add the pineapple slices to the grill and cook for 2 minutes per side, or until they are caramelized, and grill marks are visible.
To serve, add slaw to the bottom bun and then top with chicken and grilled pineapple.