Holy cow — make this sandwich. It’s unbelievably delicious if you like juicy grilled chicken, caramelized onions, sweet grilled pineapple and melted cheese all glazed with a bold teriyaki sauce.
Are you into those flavors?
I am. Today, tomorrow, next Friday — and ten years from now. This sandwich is worth it.
It comes together quickly. While the grill heats, you can whip up the teriyaki sauce in minutes. Then grill the chicken while onions and pineapple caramelize on foil beside it. It’s fast, simple and, did I mention, scrumptious?
I’m talking unforgettable, eyes-rolling-in-the-back-of-your-head scrumptious.
I hope you make it. I hope you love it. I hope it brightens your day.
Grilled Teriyaki Chicken Sandwich
Time: 40 minutes
Yield: 4 sandwiches
Recipe from Jamie Cooks It Up!
Teriyaki Sauce: see original recipe for a quick ten-minute sauce and tutorial.
Ingredients:
- 4 chicken breasts
- Olive oil
- Salt and pepper
- 4 pineapple rings (or more if you like extra pineapple)
- 1 red onion, sliced
- 4 slices mozzarella or provolone
- Lettuce leaves (romaine or iceberg), 4 leaves
- 4 hamburger buns
Directions:
- Preheat your grill to 350–400°F (175–205°C).
- Prepare the teriyaki sauce while the grill heats — it only takes about ten minutes.
- Drain canned pineapple rings and set aside.
- Slice the red onion and have the cheese slices ready.
- Place a medium piece of foil on the hot grill. Drizzle with olive oil and spread it evenly.
- Lay the chicken on the oiled foil, season with salt and pepper. Close the lid and reduce heat to low.
- After about 8 minutes of cooking, place another foil sheet on the grill, drizzle with olive oil, spread the oil and arrange the sliced onions on it. Season with salt and pepper, close the grill and continue cooking.
- When the chicken is almost cooked through, push the onions to one side of their foil, add a little more oil and arrange the pineapple rings on the other side. Cook until the onions are a golden caramel color, not black; remove them when done.
- Flip the chicken to brown the other side. Depending on thickness and heat, this should take about 5 more minutes.
- When the pineapple develops grill marks, flip and brush the tops with teriyaki sauce. Watch closely so they caramelize and don’t burn; remove after a minute or two.
- Once the chicken is fully cooked (no pink inside), brush each breast with teriyaki sauce and top with a slice of cheese. Turn the grill off and close the lid—the residual heat will melt the cheese. Remove the chicken to a clean plate when the cheese is bubbly and melted.
- Brush both sides of each bun with teriyaki sauce. Build each sandwich with a cheesy chicken breast, a grilled pineapple ring, caramelized onions and a lettuce leaf. Serve immediately.
The result: a grilled teriyaki chicken sandwich that’s sweet, savory and satisfying — a little bit of heaven on a bun.
It might even earn you a kiss. Wouldn’t that be nice? Everyone likes kisses — at least, last I checked.