Aloha!

On Sunday nights, I generally make something very easy, like tacos, hamburgers, etc. I found this recipe and thought that even though it's a little more involved than my usual Sunday meal, it looked like a fun alternative. And since we recently went to Hawaii, it was a fun, reminiscent meal. A couple of notes:
-I highly recommend using the Hawaiian style buns instead of regular hamburger buns. I used them on a lark and thought it made a BIG difference
-If your chicken breasts are thick, butterfly them before you marinate (I did this and ended up with four sandwiches instead of two...leftovers!)
-Don't be afraid to overgrill the pineapple! I grilled for about two minutes on each side and that was NOT long enough...it was still cold in the middle.
-I know that people say to only flip meat one time, but when it comes to chicken, that is bad advice. A chef-friend of mine once told me to turn chicken more often because it allows the juices to keep flowing through the meat. My chicken has been super-juicy ever since! I turn mine every two minutes.

Here we go...

Hawaiian Chicken Burgers

• 2 boneless, skinless chicken breasts
  
• 1/4 c soy sauce
• 2 slices thick bacon
• 2 hamburger buns
• 1 T soft butter
• 1/4 teriyaki sauce
• 2 slices Swiss cheese
• 2 slices pineapple
• sandwiches fixins (I recommend mayo, lettuce, and tomato)

1. Place chicken and soy sauce in a Ziplock back--marinate 30 minutes to 2 hours
2. Meanwhile, fry the bacon until crisp
3. Heat grill (or stovetop grill pan)
4. Discard chicken marinade. Grill chicken 4-5 minutes per side, basting with teriyaki sauce before each turn.
5. Place Swiss cheese on hot breasts. Cover the breasts to allow cheese to melt, and place hot bacon on top of cheese.
   
6. Grill pineapple slices 3-4 minutes per side; place on top of chicken breasts.
7. Brush butter on buns and grill until toasty.
8. Put chicken breast on top of hot bun, arrange desired condiments on top, and enjoy!