Grilled Chicken and Pineapple Sandwiches

4 bonesless skinless chicken breasts
Teriyaki sauce

4 slices of Swiss cheese
4 pineapple slices (1/2″ thick)
4 whole-wheat buns
1 red onion, thinly sliced
Pickled jalapenos (optional)

Directions:  Combine the chicken and enough teriyaki sauce to cover in a resealable plastic bag and marinate in the refrigerator for at least 30 minutes and up to 12 hours.

Heat a grill until hot (you shouldn’t be able to hold your hand above the grates for more than 5 seconds). Remove the chicken from the marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes on the first side; flip and immediately add the cheese to each breast. Continue cooking until the cheese is melted and the chicken is lightly charred and firm to the touch. Remove and set aside.

  While the chicken rests, add the pineapple and the buns to the grill. Cook the buns until they’re lightly toasted and the pineapple until it’s soft and caramelized, about 2 minutes per side. Top each bun with chicken, red onion, jalapeno slices, and pineapple. If you like, drizzle the chicken with a bit more teriyaki sauce.

Here’s what you’ll need:

Put the chicken breasts in a Ziploc bag along with some teriyaki sauce.  Refrigerate for at least 30 minutes.

Heat your grill or griddle until hot and then throw the chicken breasts on.  Cook for 4-5 minutes on one side, flip and add the cheese.  Cook for another 2-3 minutes (or until done).

Once the chicken is cooked through and the cheese is melted, pull the chicken off and rest.  Next, put the pineapple rings on along with the buns.
Here’s what you’ll end up with:

With the bun, these sandwiches were 9 points on the Weight Watchers Points Plus program; 7 points without the bun