How to make Grilled Chicken with Pineapple Sandwich

Grilled Chicken with Pineapple Sandwich

400 calories , 11 g fat (6 g saturated) , 640 mg sodium

Not even the relatively healthy genre of grilled chicken sandwiches is a safe bet when you seek sustenance away from home. That's because places like Outback go long on the oil and the dressing, gobbling up (in this case) half you day's saturated fat and sodium. Our sandwich is a spicy-sweet combination of teriyaki-glazed chicken, juicy grilled pineapple, and fiery jalapenos—a chicken sandwich to end all fatty chicken sandwiches.

Ingredients

• 4 boneless, skinless chicken breasts (4-6 oz each)
• Teriyaki sauce
• 4 slices Swiss cheese
• 4 pineapple slices (1/2" thick)
• 4 whole-wheat buns
• 1 red onion, thinly sliced
• Pickled Jalapenos

Instructions

1. Combine the chicken and enough teriyaki sauce to cover in a resealable plastic bag and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
2. Heat a grill until hot (you shouldn't be able to hold your hand above the grates for more than 5 seconds). Remove the chicken from the marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes on the first side; flip and immediately add the cheese to each breast. Continue cooking until the cheese is melted and the chicken is lightly charred and firm to the touch. Remove and set aside.
3. While the chicken rests, add the pineapple and the buns to the grill. Cook the buns until they're lightly toasted and the pineapple until it's soft and caramelized, about 2 minutes per side. Top each bun with chicken, red onion, jalapeno slices, and pineapple. If you like, drizzle the chicken with a bit more teriyaki sauce.