Grilled Teriyaki Chicken Sandwich

Instructions

• Step 1: Marinate Chicken Breast in 12 ounces of Teriyaki Glaze for 2-4 hours.
• Step 2: Combine the Sriracha and Mayonnaise in a small bowl and chill in refrigerator.
• Step 3: Preheat recteq to 425°F.
• Step 4: Remove chicken breasts from the marinade, drain excess marinade, and season with the Jody’s Asian Persuasion Rub.
• Step 5: Place the chicken breast on the recteq and grill 15-20 minutes or until the chicken reaches an internal temperature of 165°F.
• Step 6: Place pineapples on grate and grill 10-15 minutes to cook alongside the chicken.
• Step 7: Glaze chicken breast with remaining 4 ounces Teriyaki Sauce and cook 2-3 minutes to glaze.
• Step 8: Place pineapple on top of glazed chicken breast, top with provolone cheese, and allow cheese to melt. Toast the buns as well.
• Step 9: To build the sandwich, spread the Sriracha Mayo on the toast and add the grilled chicken.