Shogun Chicken
1 large boneless, skinless chicken breast
1 cup terryaki sauce
1 slice pineapple
5 leaves baby spinach
2 slices red onion
2 whole wheat buns (or bread slices)
Prepare it
Marinate chicken breast in 1/2 cup teriyaki sauce for 1/2 hour. Sear chicken over medium-high heat turning once. Baste cooked chicken with remaining 1/2 cup teriyaki sauce. Lightly grill the onion and pineapple. Place chicken breast between two whole wheat buns and top with baby spinach, grilled onion and pineapple.
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