Tropical Teriyaki Pita Pockets
Posted by: Bev Tue, 2 Mar 2004, at 3:21 p.m.
8 boneless skinless chicken thighs
KIKKOMAN Quick & Easy Marinade, any flavor
1/4 cup mayonnaise
8 canned pineapple slices, drained
4 whole pita breads, cut in half and warmed
In a large reseal able plastic bag, marinate chicken in 2/3 cup quick & easy
marinade for 20 minutes, turning bag over once. Meanwhile, blend mayonnaise and
1 teaspoon quick & easy marinade; set aside.
Drain chicken, discarding marinade. Grill or broil chicken 4-5 in. from heat
source for 7 minutes. Turn chicken over. Add pineapple slices to grill or
broiler pan. Brush pineapple and chicken with 1-1/2 tablespoons quick & easy
marinade. Cook 4-5 minutes or until chicken is no longer pink and pineapple is
golden brown, turning pineapple over once and brushing with 1/2 tablespoon
marinade. Cut each pineapple slice in half. Spread inside of each pita half with
mayonnaise -mixture. Arrange lettuce, chicken and 2 pineapple halves in each
pita half. Yield: 4 servings.