-1 Tablespoon Olive Oil
-2 to 3 Boneless Skinless Chicken Breasts, cut into bite-size pieces
-1 Cup Shredded Jack Cheese
-8 Canned Dole Pineapple Slices (or fresh)
-1 Head Romaine Lettuce
-Green Onions Sliced
-Toasted Sesame Seeds Optional
1. Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Cook chicken until no longer pink, turning over pieces to brown evenly.
2. Stir in about 2/3 of the teriyaki sauce to coat the chicken. Reserve the remaining sauce for drizzling or dipping.
Meanwhile, separate Romaine lettuce leaves; wash and pat dry.
3. To assemble, place a heaping spoonful of teriyaki coated chicken in one of the lettuce leaves. Top with jack cheese, sliced green onions and a slice of pineapple. Garnish with toasted sesame seeds (optional).
4. Serve while chicken is still warm with extra sauce on the side for dipping, or drizzle on top before serving.
*To caramelize pineapple slices (optional), heat a large heavy bottomed skillet (not nonstick) over medium-high heat. Arrange slices in the skillet and cook, turning once, until both sides are browned and caramelized.