Teriyaki Chicken Burger

This is a copy cat recipe of the Red Robin Teriyaki Chicken Burger. I personally have never ordered it at Red Robin so I don't know how to compare it but I do know that this recipe is really good.

Red Robin Teriyaki Chicken Burger
4 servings

Teriyaki Marinade:
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
.
4 (5 ounce) chicken breast fillets
4 canned pineapple slices
.
Per sandwich:
2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slices
1/3 cup shredded iceberg lettuce
.
Teriyaki Marinade:
Combine all the ingredients in a small saucepan over medium heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.

Chicken and Pineapple:
Cover the chicken breast fillets with plastic wrap. Using a kitchen mallet pound chicken to about 1/2-inch thick. Pour a small amount of teriyaki glaze into a plastic container or plastic bag, then place chicken in the container or bag. Add teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices and to use as dipping sauce. Seal up the container or bag and pop it into the fridge for at least 4 hours, but no more than 12 hours. Put the pineapple slices into another container with a lid, add enough glaze to soak the pineapple slices, cover the container and chill it in the refrigerator for the same time as the chicken.

To Prepare Sandwich:
Preheat barbecue or grill to medium. Grill chicken for 4 to 6 minutes per side. At the point you turn the chicken breast add the pineapple slices to the grill. Grill pineapple about 3 or 4 minutes. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of  each fillet to melt.
Toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.

Build the sandwich:
Spread approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.
Stack the chicken breast on the bottom bun.
Arrange the tomato slices on the chicken.
Stack the grilled pineapple on top of the tomato slices.
Add about 1/3 cup of shredded lettuce on next, top with the top bun.

*This makes a lot of marinade/glaze so I put whatever I had left over into a saucepan and tickened it with about a teaspoon of cornstarch and a small amount of cold water mixed together and boiled the glaze until it thickened. Then I used the thickened stuff to brush over the chicken once 1 side was cooked. Then used the rest as dipping sauce or to pour over rice.

Recipe source: meemoskitchen.blogspot.com