Teriyaki Chicken Sandwich

A hot teriyaki chicken sandwich with pineapple and other classic fixings by Lacey Johnston.
Serves 4

• 2 Chicken Breasts, pounded out flat
• 4 - 8 Pineapple Rings
• 1 Tomato, sliced into rings
• 1 Red Onion, thinly sliced into rings
• Iceberg Lettuce
• 4 Pub Buns (Hamburger buns)
• Mayonnaise 
• 4 slices Monterey Jack Cheese
• 1/4 cup Pineapple Juice
• 1 clove Garlic, minced
• 1 tbsp Olive Oil
• 3 tbsp Teriyaki Sauce

1. In a ziplock bag, marinate chicken with teriyaki sauce, olive oil, pineapple juice and garlic for 1 - 4 hours in refrigerator.
2. Remove chicken from marinade, discard marinade.
3. In a hot non-stick skillet over medium-high heat, cook chicken for 4 minutes. 
4. Flip, cook 4 minutes more or until chicken is done (160 degrees F), salt & pepper to taste.
5. Meanwhile, toast buns till slightly golden, add cheese to melt.
6. Spread mayo on bottom bun, add chicken, pineapple, tomato, onion, lettuce, top with bun with melted cheese.