Grilled Chicken Teriyaki Sandwiches


4 boneless, skinless chicken breasts (if they are too thick, cut them in half)
1-2 cups teriyaki sauce
sliced swiss cheese
1 can pineapple rings (or fresh pineapple cut into rings)
hamburger buns
light mayonnaise

Place the chicken breasts between 2 sheets of waxed paper and pound to an even thickness if desired. Marinate the chicken in the teriyaki sauce for at least 6 hours (overnight if possible) in a covered bowl or ziploc bag.

Place the pineapple rings on the grill and cook 3-4 minutes on each side. Remove and set aside.

Grill the chicken breasts 5 minutes on the first side; turn over and add pineapple and slices of swiss cheese. Cook for an additional 3-4 minutes or until done. Remove and place on bun with mayonnaise and desired toppings.