Soy Vay®

Prep

• 1.
  Arrange the chicken breasts in a shallow dish or resealable plastic container.
• 2.
  Pour the Island Teriyaki sauce over top and turn chicken until evenly coated.
• 3.
  Cover and marinate in the fridge for about 2 hours.
• 4.
  When chicken is ready, you should discard any leftover marinade.
• 5.
  Prepare a charcoal grill for direct cooking over medium-high heat.
• 6.
  Slice the tomato and red onion.

Cook

• 1.
  Grill the chicken until golden brown and an internal temperature of 165ºF has been reached, about 4 minutes per side. Keep the lid on as much as possible to ensure even cooking.
• 2.
  Place the sandwich bread on the grill and toast until golden brown.
• 3.
  Spread the mayo and Dijon mustard onto 4 slices of the toasted bread.
• 4.
  Place the chicken on those 4 slices.
• 5.
  Top with the pineapple, spinach, tomato and onion and the other 4 slices of bread.
• 6.
  Serve immediately.