1 large boneless, skinless chicken breast, pounded thin and cut into two pieces
1 small can of pineapple slices (4 slices)
1 Tbsp soy sauce
1 Tbsp brown sugar + some brown sugar for pineapple
1 Tbsp dijon mustard
Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken overnight in juice mixture.
Rub some brown sugar onto the pineapple slices.
Send the husband out to grill the chicken (about 7 minutes on one side and 6 on the other, he said). Add the cheese near the end so it can melt. Right after you flip the chicken, throw the pineapple rings onto the grill, turning once. Serve on buns with two pineapple slices per sandwich and any other fixings that sound delicious to you.
Here are some pictures from out trip out to Utah in September. Since we spent most of our time chasing Isaac, most of the pictures we got were of his back as he swiftly ran off to explore something else.