• 1 boneless, skinless chicken breast (6-8 oz)
• 2 tablespoons Global Wok Korean BBQ Sauce (for marinade)
• 2 tablespoons Global Wok Ginger Teriyaki Sauce (for glazing)
• 1 brioche or Hawaiian sweet roll
• 2 slices sharp white cheddar cheese
• 2 fresh pineapple rings (1/2 inch thick)
• 4 dill pickle slices
• 2 strips bacon
• 1 tablespoon olive oil
• 1 tablespoon butter (for toasting bun)
• Salt and pepper to taste
• Lettuce (optional)
• Sliced red onion (optional)

**Prep Instructions:**
1. Cook bacon until crispy, set aside on paper towels to absorb grease
2. Lightly season chicken breast with salt and pepper
3. Slice pineapple into 1/2 inch rings if using fresh pineapple
4. Slice brioche bun in half and set aside

**Cooking Instructions:**
1. Preheat skillet to MEDIUM HEAT and add olive oil
2. Place chicken breast in skillet and cook for 5 minutes
3. Flip chicken and cook for an additional 5 minutes until fully cooked (no pink inside)
4. While chicken is cooking, add pineapple rings to the same skillet and grill until slightly golden on both sides
5. Place cooked bacon strips on top of chicken breast
6. Add 2 slices of sharp white cheddar cheese over the bacon
7. Cover briefly to melt the cheese completely
8. Remove chicken from skillet and set aside
9. Butter the brioche bun and place cut-side down in skillet until golden brown
10. Spread 2 tablespoons Global Wok Ginger Teriyaki Sauce on bottom bun
11. Place grilled chicken breast on bottom bun
12. Drizzle 2 tablespoons Global Wok Korean BBQ Sauce on top of chicken
13. Add 4 pickle slices and grilled pineapple rings
14. Top with upper bun

Grilled Hawaiian Chicken Sandwich!

BOLD | FRESH | FEARLESS