Thursday, April 29, 2010

Teriyaki Chicken Burgers

I found this recipe yesterday and knew I had to try it. Of course, the day I made it, there are 20 mph winds blowing! The grill only went out once, and they still turned out great. Best part was that Ernest loved it, even if he didn't add any cheese or pineapple to his. I still love him anyway.

Teriyaki Chicken Burgers
by Favorite Family Recipes

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry's brand)
3/4 cup brown sugar
4 slices deli ham
1 can sliced pineapple (we used fresh)
4 slices Pepper Jack cheese (we used Provolone)
4 large hamburger buns

Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat). Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

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