This is our most favorite summer dinner. It’s fast, easy and so flavorful!
Normally, you’d have seen baby red potato salad on the side, but Target was completely out of our mayo and dill cubes! I attribute that to my lack of planning and the apparent Memorial Day weekend rush for potato salad fixings. And, I had even planned to surprise my friend Sara by dropping off a bowl of potato salad for her. Sorry Sara!
One of the best parts of this dinner is that you can do all of the prep ahead and everyone can serve themselves, which makes this excellent for company.
What I used:
Duke’s Light Mayo (if you don’t live in the South or have access to Duke’s brand mayo, I feel sorry for you.)
Teriyaki Marinade (any brand works)
Boneless, Skinless Chicken Breasts (trimmed and flattened)
Red Onion (thinly sliced)
Dole Pineapple Rings
Whole Wheat Buns
First things first, mix some mayo and Teriyaki marinade in a bowl. You’re totally winging the amounts here. Just eyeball it based on what you think you’ll need for the number of people you’re feeding and add some Teriyaki, mixing thoroughly, until it’s a nice light brown. If I guessed, I’d say I used about 1/4 cup mayo and 3 or 4 tablespoons of the marinade, maybe a little more. Cover that and stick it in the fridge.
For the chicken, I like to trim it of all fat as soon as it comes out of the package. I don’t rinse my chicken because it just gives salmonella a chance to splash everywhere. I also like to flatten my chicken with a meat mallet. Flattening it does a few things… 1) it creates more surface area for the marinade and 2) it makes for more even cooking on the grill. Back to the salmonella thing… I put my chicken – one piece at a time – into a gallon size storage bag and pound it through the bag to avoid having chicken juices splattered everywhere. Some people use plastic wrap, but I loathe plastic wrap. Once it’s all flat, put it in a bowl, pour the marinade over it, give it a stir, cover it and back in the fridge. It can sit all day, or you can let it sit as little as 30 minutes.
When you’re ready to grill, the chicken goes on the bottom rack and the drained and separated pineapple rings go on the top. I cook over medium heat and it only takes a few minutes for each side. Once it’s cooked through, the only thing left is the assembly.
This makes a BIG sandwich! If you want them smaller, you can always cut your flattened chicken breasts in half. But, I’m a glutton. I like the whole breast and I use too much mayo. But it tastes so good!