# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons soy sauce, gluten-free variety
04 - 1 tablespoon honey
05 - 1 teaspoon smoked paprika
06 - 1 garlic clove, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Pineapple & Vegetables
09 - 4 fresh pineapple rings, ½-inch thick
10 - 1 red onion, sliced into rings
11 - 1 large tomato, sliced
12 - 1 avocado, sliced
13 - 4 large leaves romaine or butter lettuce
→ Optional Toppings
14 - 4 slices cheddar or Swiss cheese, optional
15 - 2 tablespoons mayonnaise or aioli
16 - 1 tablespoon fresh cilantro or parsley, chopped
# How to Make It:
01 - Whisk together olive oil, gluten-free soy sauce, honey, smoked paprika, minced garlic, salt, and black pepper in a mixing bowl.
02 - Add chicken breasts to marinade and coat thoroughly. Allow to marinate for minimum 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Place marinated chicken breasts on grill and cook for 5 to 6 minutes per side until internal temperature reaches 165°F and grill marks are visible. During final 2 minutes, top with cheese slices if desired to melt.
05 - Grill pineapple rings for 2 to 3 minutes per side until caramelized and golden. Simultaneously grill red onion rings for 2 to 3 minutes until softened with slight charring.
06 - Layer lettuce leaf on each plate as base. Top sequentially with grilled chicken breast, caramelized pineapple ring, grilled onion, tomato slices, and avocado slices. Drizzle with mayonnaise or aioli and garnish with fresh herbs.
07 - Serve burger stacks as composed or accompanied with toasted bun as preferred.
