Pineapple, Avocado Teriyaki Chicken Sandwiches

Yummy recipe that can be changed up. If you want to add miracle whip or mayo, feel free :)

• Ready In: 15 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 4  boneless skinless chicken breasts
• 12 -16  ounces  teriyaki marinade
• 4  pineapple slices
• 1  avocado, sliced
• 4 -8  slices romaine lettuce
• 4  whole grain buns, toasted

Directions

1. Marinate chicken in 1/2 of the marinade for at least 30 mins, but up to 12 hours. Preheat a grill (such as George Forman) or non-stick skillet to medium heat and spray with a bit of cooking spray. Place chicken in pan and drizzle with1/4 of the remaining marinade. (If cooking in a skillet, flip the chicken halfway through cooking, about 5-6 mins).
2. When chicken only has a few minutes remaining place the pineapples slices onto the grill or pan and drizzle with 1/4 of the remaining marinade.
3. Place the avocado, lettuce, pineapple, and chicken onto the buns. Use the remaining marinade to drizzle onto the sandwiches and dipping.