Description
A Hawaiian twist on sliders.
Ingredients
- 1 lemon, juiced
- 1 lime, juiced
- 1 tablespoon cider vinegar
- salt and black pepper to taste
- 3 skinless, boneless chicken breast halves – cut in half
- 6 pineapple rings
- 2 tablespoons teriyaki sauce
- 6 slices red onion
- 6 Hawaiian bread rolls – split and toasted
- 6 lettuce leaves – rinsed and dried
Instructions
- 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.
Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 6