Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
6
Ingredients
Directions
Whisk lemon juice, lime juice, cider vinegar, salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade; shake off excess. Discard remaining marinade. Cook chicken on the preheated grill until juices run clear when pierced with a fork, 5 to 7 minutes per side. Grill pineapple until heated through and grill marks appear, 2 to 3 minutes per side.
Spread 1 teaspoon teriyaki sauce on bottom half of 1 toasted roll; add 1 lettuce leaf, 1 halved chicken breast, 1 pineapple slice, 1 onion slice, and top half roll. Repeat with the remaining teriyaki sauce, rolls, lettuce, chicken, pineapple, and onion.
Nutrition Facts (per serving)
| 397 | Calories |
| 2g | Fat |
| 58g | Carbs |
| 27g | Protein |
