Home Cooks > Recipes > Tropical Teriyaki Pita Pockets
Yield: Yield: 4 servings
8 boneless, skinless chicken thighs
2/3 cup plus
2 Tbsp. Kikkoman Roasted Garlic & Herbs,
Toasted Sesame, Honey & Mustard or
Quick & Easy Marinade, divided
Gourmet Pita Spread*
8 canned pineapple slices, drained
4 pita breads, cut in half and warmed
- Marinate chicken in 2/3 cup quick & easy marinade in large plastic food storage bag 20 minutes, turning bag over once.
- Meanwhile, prepare Gourmet Pita Spread.
- Grill or broil chicken 4 to 5 inches from heat source 7 minutes. Turn chicken over. Add pineapple slices to grill or broiler pan; brush pineapple and chicken with 1-1/2 Tbsp. quick & easy marinade. Cook 4 to 5 minutes, or until chicken is no longer pink in center and pineapple is golden brown, turning pineapple over once and brushing with remaining 1/2 Tbsp. quick & easy marinade.
- Cut each pineapple slice in half. Spread inside of each pita half with Gourmet Pita Spread. Arrange lettuce, chicken and 2 pineapple halves in each pita half. *Gourmet Pita Spread: Blend together 1/4 cup mayonnaise and 1 teaspoon Kikkoman Roasted Garlic & Herbs, Toasted Sesame, Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade.