Servings: 2 sandwiches
Calories: 375kcal
Equipment
- Chef knife
- Cutting board
- Cuisinart Elite Griddler
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ c teriyaki marinade, I used G. Huges brand
- 2 pineapple rings, canned packed in juice
- 2 slices onion
- 2 rings red bell pepper
- 2 rolls, I used a 647 sandwich roll and a Kaiser roll
- 2 tbsp G. Hughes teriyaki marinade for rolls
Instructions
Prepping the Chicken Breasts
- Place a chicken breast into a gallon plastic bag. Using a rolling pin, pound the chicken breast until it is a uniform thickness of ¾ - 1". Repeat on the other chicken breast.
- Place the pounded chicken breasts into a zip-lock storage bag with the ¼ c of teriyaki marinade. Seal the bag and squish the chicken around to coat it with the marinade. Place the bag of chicken breasts and marinade in the refrigerator for at least 2 hr. Occasionally flip the bag over to move the marinade around.
Cooking the Sandwich Contents
- Preheat your inside or outside grill. For this recipe post, I used an inside Cuisinart contact griddler. I preheated it to 400℉.
- When the grill is ready, place the pineapple rings, onion slices and red bell pepper rings or strips on the grill and close it. Grill for 2 min and then check them. You are looking for the pineapple rings and onion and red pepper slices to have grill marks and be tender. When they are done transfer them to a plate.
- Put the chicken breasts on the grill and close it. Grill for 1 min. Open the grill and baste the chicken breasts with teriyaki marinade if the outer surface of the chicken is cooked. Close the grill and cook another min. Use a thermometer and check the internal temperature. The chicken breasts are done when the temperature is 165-170℉. On my griddler, the chicken cooks in about 2 - 2½ min depending on the thickness. Cooking times will vary depending on your grill.
Constructing the Sandwiches
- Open the rolls and place them on a plate. Brush both sides of the rolls with fresh teriyaki marinade.
- Place the chicken breast on the bottom roll. Top with the grilled red bell pepper ring or strips and a slice of the grilled onion. Place the grilled pineapple ring on top.
- Place the top of the rolls on the sandwiches and serve.
Notes
The sodium content for this recipe is high. I did not measure what was left of the marinade in the bag after grilling and basting the chicken. So the sodium contribution from this is probably less than what I counted for the whole amount.
You can eliminate 240 mg of sodium by not brushing the roll with the marinade.
Using a 647 Kaiser roll for the hubby's sandwich adds an extra 1pt to the sandwich for a total of 5 pt.
My hubby is not on WW so the included nutritional info is for the sandwich with the 647 sandwich roll that I used for my sandwich.
Nutrition
Serving: 1sandwich | Calories: 375kcal | Carbohydrates: 36.7g | Protein: 51.7g | Fat: 6g | Saturated Fat: 1.5g | Sodium: 901mg | Fiber: 9.6g | Sugar: 9.4g
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