ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 cup soy sauce
1/2 cup brown sugar
2 tsp Honey
minced garlic cloves
1/4 cup rice vinegar
1/4 cup grated ginger
1/4 tsp chili flakes
1/4 tsp sesame oil
1/4 tsp black pepper
Grilled Pineapple Relish 
  olive oil
  half pineapple, peeled, cored and cut into ¼ inch slices
red bell pepper fine diced
Jalapeno peppers seeded and fine diced
1/2  red onion small diced
  juice of one lime
2 tbsp fresh chopped cilantro
  salt and black pepper
Roasted Garlic-Soy Aioli 
garlic head (do not peel)
1 tsp olive oil
2 tbsp canola mayonnaise
1 tsp soy sauce
  kosher salt


1 Combine all ingredients and mix well. Pour into a large reseal able plastic bag and add four boneless skinless chicken breasts. Let sit refrigerated overnight. Drain and discard marinate from chicken. Grill the chicken on medium high 5 min per side or until internal temperature is 170
2 Brush pineapple with olive oil and grill until charred on both sides. Set aside and cool, dice into small pieces. In a medium bowl mix with remaining ingredients. Remove papery skin from garlic head. Drizzle oil over garlic then wrap in foil. Bake at 375° for 45 minutes. Cool 10 minutes. Separate cloves and squeeze into a bowl discarding skins. Mash garlic. Stir in mayonnaise, soy and salt.
3 Slice roll in half (toast on warm grill if desired), spread both sides with roasted garlic-soy aioli, and then layer with lettuce, tomato, cheese & chicken. Top with pineapple relish Serve & Enjoy!

Courtesy of the Petaluma Food Truck

Save $1.00 on any Rocky® the Free Range Chicken product!