Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts
  • 4 buns
  • 1/2 cup honey
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup cider vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes ((optional))
  • 1 tablespoon cornstarch
  • 1 Recipe Cotija Honey Lime Avocado Spread
  • 4 pineapple slices
  • 4 slices Pepper Jack cheese ((I use spicy hot Pepper Jack))
  • lettuce
  • Tomatoes
  • red onion

Instruction

  • To marinate chicken and pineapple: Pound chicken to about 1/2 inches thick. The chicken breasts should be a little larger than your buns. Whisk all of the marinade/sauce ingredients together except for the cornstarch and add 1/4 cup of the marinade to a large freezer bag and add chicken. To a separate freezer bag, add the remaining marinade along with pineapple. Marinate 4 hours up to overnight.
  • GRILL DIRECTIONS: Let chicken sit at room temperature for 15-30 minutes (time permitting).
  • Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  • Discard marinade and grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (an inserted thermometer should read 155 degrees F.), adding cheese the last couple minutes after flipping. When you flip the chicken, add the pineapple slices, to the grill. Cook 3-4 minutes per side. To toast the buns, place the buns face down on the top rack of your grill, close the lid and buns should be toasted in less than a minute.
  • To grill pineapple, grease grill and lightly brush pineapple with a neutral tasting oil. Grill pineapple over direct medium heat for 7-10 minutes total, turning occasionally, until the pineapple is tender with distinct grill marks.
  • SKILLET/INDOOR DIRECTIONS: Heat 1 tablespoon olive oil in a non stick over medium high heat. Add chicken and cook 3-4 minutes, or until browned. Flip chicken, cover and reduce heat to medium. Cook 5-7 minutes or until cooked through. To cook pineapple, add slices to heated skillet and cook approximately 2 minutes per side. To toast buns, place them face up on an oven rack and broil for 30 seconds or until golden.
  • To make Honey Teriyaki Sauce: Whisk 1 tablespoon cornstarch to reserved marinade/sauce that you removed pineapple from. Add to a small saucepan and bring to a boil. Simmer until thickened, about 30 seconds.
  • To assemble, layer chicken covered in cheese, smear with Cotija Honey Lime Avocado Spread, then stack tomatoes, drizzle with Honey Teriyaki Sauce and finish topping red onions and lettuce.