A grilled teriyaki-flavored chicken breast is topped with a tropics-inspired salsa in this tasty sandwich.
1/2 cup finely chopped fresh pineapple, drained
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tablespoon honey
1 tablespoon fresh lime juice
4 (6-ounce) boneless skinless chicken breasts
2 tablespoons teriyaki marinade
4 (3/4-ounce) slices Land O Lakes® Swiss Cheese
4 bakery buns or rolls
Combine all salsa ingredients in small bowl. Refrigerate.
Heat gas grill on medium or charcoal grill until coals are ash white. Salt and pepper chicken.
Place chicken onto grill. Grill, turning occasionally and brushing with teriyaki sauce during last 5-10 minutes, 15-20 minutes or until internal temperature reaches at least 165°F. and juices run clear when pierced with a fork. Top each chicken breast with 1 slice cheese; let melt slightly.
Place cut-sides of buns onto grill. Grill 1-2 minutes or until toasted. Place each chicken breast onto bottom half of toasted bun.
Drain salsa. Top each chicken breast with salsa and top half of bun.
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