Description
A tropical twist on grilled chicken sandwiches, featuring juicy teriyaki-marinated chicken, grilled pineapple, and crisp toppings on a toasted brioche bun.
Ingredients
2 boneless, skinless chicken breasts
4 pineapple slices
½ cup teriyaki sauce or glaze
2 brioche buns
2 tablespoons mayonnaise
4 lettuce leaves
4 red onion rings
1 jalapeño, sliced (optional)
1 tablespoon olive oil
Instructions
- Combine chicken and teriyaki sauce in a dish or bag. Marinate for at least 30 minutes, up to 4 hours.
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade and grill for 5–6 minutes per side, until cooked through (165°F internal temperature).
- Brush pineapple slices with olive oil and grill for 2–3 minutes per side until caramelized.
- Toast buns on the grill, cut-side down, for about 1 minute until golden.
- Spread mayonnaise on bottom buns. Layer grilled chicken, pineapple, jalapeño (if using), red onion, and lettuce.
- Top with remaining bun halves and serve immediately.
Notes
- Substitute chicken thighs for juicier texture.
- Use spicy mayo or aioli for extra heat.
- Add Swiss or pepper jack cheese before finishing grill time.
- Store components separately and assemble fresh.
- Use gluten-free buns for a gluten-free option.
- Prep Time: 5 minutes (+30 minutes marination)
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 12g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
