Grilled Teriyaki Chicken Breasts With Pineapple Rings

Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.

Cover the chicken breast fillets with plastic wrap and pound with a kitchen mallet so that they are about 1/2-inch thick. The fillets should be a little larger than the diameter of your sesame seed bun.

Pour a little of the teriyaki glaze into a ziploc bag, then drop the chicken into it. Add enough teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices and drizzle over the sandwiches. Seal up the bag and pop it into the fridge for at least 4 hours, but no more than 12 hours.

Put the pineapple slices into another ziploc bag, add teriyaki glaze (reserve enough to drizzle over the sandwiches), cover the container and chill it in the refrigerator for the same time as the chicken.

When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.

Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook, about 3 or 4 minutes.

You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled too long.

About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.