Ingredients
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- Juice of 1 Lemon
- Juice of 1 Lime
- 1 tablespoon Apple Cider Vinegar
- Salt and Pepper, to taste
- 3 boneless, skinless Chicken Breasts, cut in half
- 2 tablespoons Teriyaki Sauce
- 6 Whole Wheat Rolls, cut in half and toasted
- 6 fresh or canned Pineapplerings
Preparation
- Make marinade by whisking together lemon and lime juice, cider vinegar, salt and pepper in a large bowl. Add chicken and toss to coat. Cover with lid or plastic wrap and marinate in refrigerator for 1 hour.
- Preheat grill to medium-high heat and lightly oil the grate.
- After 1 hour remove chicken from marinade and shake off excess.
- Grill chicken for 5-7 minutes per side or until juices run clear.
- Grill pineapple for 2-3 minutes per side or until heated through and grill marks appear.
- Spread 1 teaspoon teriyaki sauce on each roll followed by chicken and pineapple. Add lettuce, tomato and onion if desired.
Nutrition Facts
| Serving Size |
1 slider |
% Daily Value |
| Calories |
205 |
|
| Fat |
2 g |
3% |
| Saturated Fat |
1 g |
5% |
| Cholesterol |
15 mg |
5% |
| Sodium |
495 mg |
22% |
| Total Carbohydrates |
34 g |
12% |
| Fiber |
4 g |
14% |
| Sugars |
11 g |
|
| Protein |
14 g |
28% |
Ingredient Nutrition Info
Pineapple is a rich source of manganese and vitamin C.
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