I love the combination of pineapple and the sweet and a little spicy teriyaki aioli. It’s also great with ham. I like to make it vegetarian by lightly pan-frying tofu in place of the chicken breast.
This dish is fantastic for making sliders for a party, and is also great on picnics in the summertime.
2 small boneless chicken breasts
4 pineapple slices
2 rolls, or hamburger buns
spinach, romaine, or leaf lettuce
4 tbsp. mayonnaise
1/2 tbsp. agave
1/2 tsp. light soy sauce
1/2-1 tsp. sriracha
2-3 tbsp. canola oil
Wash the produce and let dry.
Heat a medium size skillet on medium high heat. Once it’s warm, drizzle the oil in and add the chicken breasts. Cook 5-6 minutes on each side, until the internal temperature reaches 165*F.
To make the aioli:
Mix together the mayonnaise, agave, soy sauce, and sriracha until well combined. Cut the scallion into thin slices and add into the mixture.
Spread the aioli over the bread, layer the lettuce, chicken breast and top with pineapple slices, and serve.