Big Kahuna Teriyaki Chicken Sandwiches

This teriyaki chicken sandwich recipe is the best thing to make when grilling out with friends. This version has a Hawaiin twist to it with sliced ham, grilled pineapple, and Pepper Jack cheese. Thank you Favourite Family Recipes

 

4 chicken breasts
1 bottle Teriyaki sauce 
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 hamburger buns large

• 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 ½ 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 
• 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.