Directions

1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
2. Prepare the chicken by pounding or pressing each breast to approximately ¼ inch (6 mm) thickness. Place parchment paper between each breast, transfer to a covered insert, and refrigerate.
3. Prepare the ham, pineapple, and cheese, placing parchment paper between layers as needed. Transfer to covered containers and refrigerate until service.
4. Slice the red onion and tomatoes. Transfer to labeled inserts, cover, and refrigerate until service.
5. To prepare the teriyaki sauce, combine soy sauce, water, brown sugar, maple syrup, mirin, garlic, and ginger in a saucepan.
6. Bring to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring occasionally.
7. In a small bowl, whisk together cornstarch and cold water to create a slurry.
8. Slowly whisk the slurry into the simmering sauce. Continue cooking for 2–3 minutes, or until the sauce reaches the desired consistency.
9. Remove from heat and allow to cool completely.
10. Divide the sauce evenly between two containers.
11. Pour one portion of the cooled sauce over the chicken and toss until evenly coated. Cover and refrigerate for a minimum of 30 minutes before service.
12. Reserve the remaining sauce in a squeeze bottle for basting and sandwich assembly.

For Service:

1. Preheat grill to medium-high heat.
2. Remove chicken from marinade and season lightly with salt and pepper.
3. Grill chicken for approximately 4 minutes per side, brushing with reserved teriyaki sauce during cooking.
4. When flipping the chicken, place one slice of ham and one slice of pineapple on the grill. Cook for approximately 1½ minutes per side. (optional: baste pineapple with teriyaki sauce as well)
5. If desired, lightly toast hamburger buns on the grill.
6. During the final minute of cooking, top each chicken breast with 2 slices of Monterey Jack cheese and allow to melt.

Assembly:

1. Place Boston bibb lettuce on the bottom bun.
2. Top with the grilled chicken and melted cheese.
3. Add the grilled ham and pineapple.
4. Drizzle with additional teriyaki sauce.
5. Finish with red onion and tomato slices.
6. Place the top bun on the sandwich and serve immediately.

Service Suggestion
Serve with:

• Hawaiian macaroni salad
• Sweet potato fries
• Sticky rice

Notes:

• Reserve a portion of the sauce before marinating the chicken. Do not use marinade that has come into contact with raw poultry for basting or serving.
• For consistent cooking, chicken breasts should be flattened to an even thickness before marinating.
• Hold prepared garnishes refrigerated until required for service.