YIELD: 12
12 boneless, skinless chicken breast filets
¼ cup prepared Teriyaki glaze
1 cup mayonnaise
½ tsp. fresh ginger, peeled, finely grated
12 honey wheat buns, toasted
12 leaves fresh green leaf lettuce
12 slices fresh tomato
24 fresh red onion rings
12 fresh pineapple rings, grilled
1. Char grill chicken over high heat for 8 to 10 minutes on each side or until chicken reaches internal temperature of 165°F for 15 seconds and until chicken is not longer pink. Keep warm above 140°F.
2. Combine Teriyaki glaze, mayonnaise and ginger in small bowl. Mix thoroughly.
3. To assemble single serving: Place top and bottom bun, toasted side up, on flat work surface. Spread each half with 2 tsps. mayonnaise.
4. Layer on bottom half of bread in the following order: 1 lettuce leaf, 1 tomato slice, 2 onion rings, 1 chicken breast, and 1 pineapple slice. Close sandwich with top bun.
Photo and recipe: Tyson Food Service