Big Kahuna Teriyaki Chicken Burger- Christa

Ingredients:
4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry's brand)
1/2 c. brown sugar
4 slices deli ham
1 can sliced pineapple
4 slices Pepper Jack cheese
4 large hamburger buns



Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).