Pineapple Chicken Sliders

Serving Size = 1 Slider

Macros per slider P 10.5 C 2 F 12

Ingredients 

• 1 lb. of Chicken Breast
• 1 Whole Pineapple
• 1  Bottle of Teriyaki sauce

Instructions

1. Divide your chicken into sections that weigh 112 grams each, wrap in each section individually in foil and place in a baking pan.
2. Cook at 350 for 60- 75 minutes until meat reads 165 degrees F.
3. Once meat is fully cooked, shred the chix or slice in small thin sections.
4. Write the weight, macros, date cooked on the foil of the remaining portions of your pork and freezer to be used at a later date.
5. Mix 18 grams of the Teriyaki sauce with your meat. Set aside.
6. Slice your pineapple into 4 thin sections weighing 25 grams each.
7. Grill your pineapple slices. You can use a grill, George Foreman, or a pan on the stove top.
8. Assemble your sliders and top each slider with 9 grams of teriyaki sauce!