- 5 minutes
- 15 Minutes
- 4 sandwiches
- In a medium bowl, toss chicken and teriyaki sauce with tongs until evenly coated, then set aside. Preheat a dry skillet over medium-high heat. Toast buns cut-side-down on pan until golden-brown.
- On the same skillet, sauté pineapple slices until lightly caramelized on both sides, about 2 minutes. Set aside. Add teriyaki chicken to the pan and cook until warm (add more teriyaki sauce for a saucier sandwich).
- Divide chicken evenly between hamburger buns. Top with cheese, pineapple, lettuce and red onion. Serve immediately.
Recipe Tip: No fresh pineapple on-hand? Canned pineapple slices work great, too!