Teriyaki Chicken Sandwich

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Memorial Day Weekend is the traditional start to summer. In Cedar Rapids, all of the high schools have their graduations this weekend. Avid campers, pull their camping gear out of storage and head off for a fun filled weekend, and every year it rains! I can just about promise you, that it will rain on Memorial Day weekend and the Fourth of July. It doesn’t usually rain ALL weekend long, but this has been anything but a normal year! 

Whether you grill outdoors or indoors with a grill pan, your Teriyaki Chicken Sandwich will be an amazing tropical treat for your mouth!!

I was walking thru the grocery store and saw a pile of fresh pineapples from Hawaii and figured I would skip the canned pineapple slices. It is summer after all. So I sharpened my knife to cut thru the thick skin. I cut thick horizontal slices. Then cut off all of the skin around the edges, and used a mini round cutter to remove the core. And yes, this is where I sliced my finger open while wiping off the knife and there are no pictures of the finished pineapple slices 😉

This was the perfect pineapple. It was so juicy, and sweet…Yum! The pineapples in Arizona this week were way overripe so I went with canned for the new images. 🙂

You can use any teriyaki sauce that you would like, or you can try my awesome Homemade Teriyaki Sauce. {Recipe & Images updated 12/22/18}

How to make Grilled Teriyaki Chicken Sandwiches:

Place chicken breasts between two pieces of plastic wrap and pound until they are an even thickness…..

Slice any extra large chicken breasts in half. Place the chicken breasts in a large dish and coat with teriyaki sauce. Allow to marinate for one hour…..

Place the chicken breasts on a heated barbecue grill or grill pan on the stove. Cook for 5 to 6 minutes on each side, or until  no longer pink inside…..

Brush buns with olive oil and toast on the grill. Grill the pineapple slices as well, if desired.

Spread Mayonnaise or Garlic Aioli on the bottom bun, if using. Top with chicken breast…..

Then add the cheese and grilled pineapple…..

Top with lettuce and onion rings…..

Spread additional teriyaki sauce on the top bun and place it on the sandwich…..

I served my Teriyaki Chicken Sandwich with Hawaiian Potato Salad and started day dreaming about being back in Hawaii. Aloha!

Notes:

• For a super fast meal, use store-bought teriyaki sauce, buns, and canned pineapple slices.
• When you flatten the chicken breasts it is only to even them out so they cook evenly, not to make them super thin.
• I personally like mayonnaise on my sandwiches but I leave that up to you.
• When you have more time on your hands you might want to try my Homemade Teriyaki Sauce and Hamburger Buns.

Some additional recipes that use Teriyaki Sauce for you to try:

• Grilled Chicken Teriyaki Bowls
• Teriyaki Salmon
• Teriyaki Bacon Wrapped Shrimp
• Chicken Teriyaki
• Baked Teriyaki Chicken Wings

Enjoy!!

Grilled Teriyaki Chicken Sandwich

This Grilled Teriyaki Chicken Sandwich is the perfect tropical pick me up any time of the year! 

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Course: Main Course

Cuisine: American

Keyword: sandwich, chicken, teriyaki, recipe, grilled, Hawaiian

Prep Time: 5 minutes

Cook Time: 10 minutes

Marinating Time: 1 hour

Total Time: 15 minutes

Servings: 4 Servings

Calories: 445kcal

Author: Lisa Johnson

Ingredients

• 1 1/4 pound boneless, skinless chicken breasts
• 1/2 cup teriyaki sauce (plus more for serving)
• 4 pineapple slices
• 4 hamburger buns
• 4 slices Swiss or provolone cheese
• lettuce and onion slices

Instructions

• Place chicken breasts between two pieces of plastic wrap and pound until they are an even thickness.
• Slice any extra large chicken breasts in half. Place the chicken breasts in a large dish and coat with teriyaki sauce. Allow to marinate for one hour.
• Place the chicken breasts on a heated barbecue grill or grill pan on the stove. Cook for 5 to 6 minutes on each side, or until no longer pink inside.
• Brush buns with olive oil and toast on the grill. Grill the pineapple slices as well, if desired.
• Spread Mayonnaise or Garlic Aioli on the bottom bun {optional, but delicious}. Top with chicken breast.
• Then add the cheese and grilled pineapple. Top with lettuce and onion rings.
• Spread additional teriyaki sauce on the top bun and place it on the sandwich.

Notes

• For a super fast meal, use store-bought teriyaki sauce, buns, and canned pineapple slices.
• When you flatten the chicken breasts it is only to even them out so they cook evenly, not to make them super thin.
• I personally like mayonnaise on my sandwiches but I leave that up to you.
• When you have more time on your hands you might want to try my Homemade Teriyaki Sauce and Hamburger Buns.

Nutrition

Calories: 445kcal | Carbohydrates: 36g | Protein: 43g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 2005mg | Potassium: 769mg | Fiber: 1g | Sugar: 16g | Vitamin A: 315IU | Vitamin C: 7.6mg | Calcium: 311mg | Iron: 2.9mg