Grilled Teriyaki Pineapple Sandwiches

Ingredients:
3 (2-3 lbs.) boneless, skinless chicken breasts
1 cup teriyaki sauce, divided
1/2 cup mayonnaise
1 teaspoon garlic chili sauce
Zest of 1/2 lime
1 pineapple, skin removed, cored and cut into 1/4-inch slices
6 deli slices of provolone cheese
Romaine leaves
6 sliced buns

Directions:
1. Pound chicken breasts and marinate in 3/4 cup teriyaki sauce for 2-3 hours.
2. Prepare the aioli by mixing together mayonnaise, garlic chili sauce and lime zest.
3. Grill chicken breasts and pineapple slices. Top each chicken breast with a slice of provolone and close the lid for 1 minute, or until the cheese is melted.
4. Spread a thin layer of aioli on each slice of bun and top with romaine lettuce, grilled chicken and a slice of pineapple.

Source: mountainmamacooks.com