Ingredients
4 boneless, skinless chicken breasts (4-5 oz. each)
4 fresh or canned pineapple rings, about 1/4-inch thick
¼ cup prepared teriyaki marinade or sauce
3 tablespoons low-fat yogurt or mayonnaise
1 tablespoon finely chopped pickled ginger or 1/2 tsp. grated
fresh or dry ground ginger
4
Sara Lee® White Hamburger Buns
4 lettuce leaves
Preparation
With palm of your hand or a mallet, flatten chicken to 3/4"
thickness.
Place chicken and pineapple in a shallow dish and coat with
marinade. Marinate 5-10 minutes.
Combine yogurt or mayonnaise and ginger. Set aside.
Heat gas or charcoal grill to high heat. Grill chicken in
covered grill for 5 minutes; turn, brush with additional marinade
and cook 5 minutes or until 160°F in center and tests done.
Grill pineapple slices 3 minutes, turning once.
Split buns and grill 1-2 minutes. In each bun, sandwich chicken,
a spoonful of ginger sauce, a pineapple slice and a lettuce leaf.
Serve warm.
Serves
4