A Hawaiian twist on sliders.
Ingredients
- lemon: 1 piece (juiced)
- lime: 1 piece (juiced)
- cider vinegar: 1 Tbsp
- salt and black pepper: (to taste)
- skinless, boneless chicken breast halves - cut in half: 3 piece
- pineapple rings: 6 piece
- Teriyaki sauce: 2 Tbsp
- slices red onion: 6 piece
- Hawaiian bread rolls - split and: 6 piece (toasted)
- lettuce leaves - rinsed and: 6 piece (dried)
Metric Conversion
Stages of cooking
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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.
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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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.
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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.
