Grilled Chicken Pineapple Sliders
Course: ChickenCuisine: EuropeanPrep Time
10 mins
Cook Time
15
minutesAdditional Time
1
minuteTotal Time
1 hr 25 mins
Servings
6
Ingredients
1 — lemon, juiced
1 — lime, juiced
1 tablespoon — cider vinegar
— salt and black pepper to taste
3 — skinless, boneless chicken breast halves, cut in half
6 — pineapple rings
2 tablespoons — teriyaki sauce
6 slices — red onion
6 — Hawaiian bread rolls, split and toasted
6 — lettuce leaves, rinsed and dried
Directions
- Whisk together the lemon juice, lime juice, cider vinegar, salt, and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.
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