Sunday, April 18, 2010

Teriyaki Pita Pockets

4 boneless chicken breasts
Kikkoman Teriyaki marinade
1/4 cup mayonnaise
1 large can pineapple slices, drained
1 pkg. pita pockets
Lettuce leaves

Marinate chicken in 2/3 cup marinade in a large plastic
bag for 20 minutes, turning bag over once. Stir together
mayonnaise and 1 teaspoon marinade; set aside.
Grill chicken. Add pineapple slices to grill; brush pineapple
and chicken with 1-1/2 tablespoons marinade. Cook
4-5 minutes or until chicken is no longer pink in the
center and pineapple is golden brown, turning pineapple
over once and brushing with 1/2 tablespoon marinade.
Cut each pineapple slice and chicken into bite size pieces.
Spread inside of each pita half with mayonnaise mixture.
Arrange lettuce, chicken and pineapple in each pita half.

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