Ingredients:
1 lemon, juiced
1 lime, juiced
1 tablespoon cider vinegar
salt and pepper to taste
Three skinless, boneless chicken breasts, cut in half
Six pineapple rings
Two tablespoons teriyaki sauce
Six Hawaiian bread rolls, split and toasted
Six lettuce leaves, rinsed and dried
Six red onion slices
Directions:
- Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.
