Flavor-packed Grilled Pineapple Chicken Burger

1. Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place bacon in a large, deep skillet, and cook over medium-high heat, occasionally turning until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.

2. Preheat an outdoor grill for medium heat and lightly oil the grate.

3. Remove chicken from soy sauce, and discard excess soy sauce. Place chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help cheese melt onto chicken.

4. While chicken is grilling, spread buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set buns aside.

5. To assemble, spread grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and top bun.

   

Tips:

If you don’t want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 degrees F (200 degrees C) for 20 minutes. Then open foil, and melt cheese on top.

Editor’s Note:

Please note differences in ingredient amounts and bun type if using the magazine version of this recipe.