Ingredients

• 1 lemon , juiced
• 1 lime , juiced
• 1 tablespoon apple cider vinegar
• salt and ground black pepper to taste
• 3 skinless , boneless chicken breasts, cut in half
• 6 pineapples rings
• 2 tablespoons teriyaki sauce
• 6 Hawaiians bread rolls , split and toasted
• 6 lettuces leaves , rinsed and dried
• 6 slices red onion

Instructions

1. 1 Whisk lemon juice, lime juice, cider vinegar, salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade; shake off excess. Discard remaining marinade. Cook chicken on the preheated grill until juices run clear when pierced with a fork, 5 to 7 minutes per side. Grill pineapple until heated through and grill marks appear, 2 to 3 minutes per side.
4. 4 Spread 1 teaspoon teriyaki sauce on bottom half of 1 toasted roll; add 1 lettuce leaf, 1 halved chicken breast, 1 pineapple slice, 1 onion slice, and top half roll. Repeat with the remaining teriyaki sauce, rolls, lettuce, chicken, pineapple, and onion.

Nutrition per serving