A grilled teriyaki-flavored chicken breast is topped with a tropics-inspired salsa in this tasty sandwich.
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Salsa
12 cup finely chopped fresh pineapple, drained
14 cup finely chopped green bell pepper
14 cup finely chopped red bell pepper
1 tablespoon honey
1 tablespoon fresh lime juice
Chicken
Salt
Pepper
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
STEP 1
Combine all salsa ingredients in small bowl. Refrigerate.
STEP 2
Heat gas grill on medium or charcoal grill until coals are ash white. Salt and pepper chicken.
STEP 3
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.
STEP 4
Place cut-sides of buns onto grill. Grill 1-2 minutes or until toasted. Place each chicken breast onto bottom half of toasted bun.
STEP 5
Drain salsa. Top each chicken breast with salsa and top half of bun.
