1
Place the chicken breasts, teriyaki sauce, and ¼ cup of pineapple juice in a large sealed bag or bowl. Shake or stir to coat well. Marinade in the fridge for at least 2 hours or overnight.
2
Remove the marinated chicken from the fridge and let sit at room temp for about 20 minutes. Meanwhile, preheat a gas or wood-fire grill to 400° F (medium-high).
3
Place the chicken breasts on the grill and discard the leftover marinade. Grill for 8 minutes, or until the bottoms are slightly seared.
4
Flip the chicken breasts and grill for 7 minutes more, or to an internal temp of 165° F. Remove the chicken and set aside.
5
Sear the pineapple slices for 1-2 minutes on each side to add some grill marks. Heat and toast buns if desired.
6
Assemble burger with a chicken breast, pineapple slice, extra teriyaki sauce (from the jar, not what was used in the raw chicken), and desired toppings.
Recipe credit: platingpixels
