Teriyaki Chicken Sandwiches with Grilled Pineapple

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4 chicken breasts (4-6 ounces each)
½ cup Yoshida’s teriyaki sauce
4 slices of fresh pineapple ¼ inch slices
¾ cup sliced red cabbage
¼ cup sliced green onion
1 tbsp macadamia nuts
1 tbsp rice wine vinegar
2 tbsp  soy sauce (divided)

4 whole wheat sandwich thins

In a large Ziploc bag add chicken, teriyaki sauce and 1 tbsp of soy sauce. Marinade in refrigerator for 1 hr. Meanwhile, in  a medium bowl combine sliced cabbage,  green onions, macadamia nuts, rice wine vinegar and 1 tbsp soy  sauce.  Set aside.

On preheated grill cook chicken on each side for about 7 minutes each side, until cooked through.  Grill pineapple on each side for 3-4minutes.

Compile sandwiches. Place chicken on a bun, top with grilled pineapple and cabbage mix.

Approx 340 calories and 4 grams of fat