Ready in 1 hour 30 minutes
The mayo and pineapple turn this chicken sandwich into something different & refreshing on a hot summer evening
Heat Grill. In a smaill bowl, combine mayonnaise, 2 teaspoons teriyaki sauce, 2 teaspoons finely chopped green onions, honey, sesame seeds and ginger root. Blend well and refigerate until ready to serve.
Pound chicken to ? thickness. Brush with about 2 teaspoons of teriyaki sauce.
Grill chicken until juices run clear, turning once and brushing with remaining teriyaki sauce.
Toast rolls on grill. Grill pineapple slices for 1 minute turning once.
Assemble roll with chicken, lettuce, pineapple slice, green onion slices and prepared sauce.