3-4pineapple ringscut into half circles (I prefer fresh but canned will work)
3-4slicesof deli ham
6-8slicessmoked Jarlsberg cheese
thinly sliced green onions for garnish
Instructions
Place chicken breasts in a baking dish. Season with salt and pepper. Pour 1/4 cup of the marinade over top. Turn the breasts to coat in the marinade then cover and refrigerate for at least 1 hour. This can also be done overnight.
Preheat grill to medium-high heat.
Place marinated chicken breasts on the grill, cook, flipping once halfway through until almost fully cooked but still slightly pink in the center, about 10 minutes. Cooking time will vary on thickness of chicken.
Remove from grill, place on a cutting board and let rest for at least 5 minutes.
Butterfly each breast by carefully cutting a slit lengthwise leaving the ends in tact so you can open it like a book.
Place a slice of ham inside the opening, 2 pineapple slices and 2 slices of Jarlsberg on top then fold the chicken breast half back on top.
Place the stuffed chicken back on the grill over low heat and brush the remaining 2 tablespoons of teriyaki marinade over top. Cover and let cook for about 3-4 minutes until cheese has melted.
Remove from grill, garnish with green onions and serve.
Notes
*check for gluten-free marinade if needed as teriyaki includes soy sauce as a main ingredient.