This Grilled Teriyaki Chicken and Pineapple Sandwich is simple, delicious, and full of flavor. It comes together quickly, and tastes like the islands. Now if only you could be eating this sandwich while on the beach in Hawaii.
This Grilled Teriyaki Chicken and Pineapple Sandwich is simple, delicious, and full of amazing flavor.
Make It A Wrap
We are all about saving calories and eating healthy. When we make these sandwiches, we usually serve them on whole wheat buns. We also like to put all the ingredients into a whole wheat tortilla. You could also skip the bread entirely and just eat it as is. However, carbs are not bad. They give you energy, and it’s good to eat them every once in a while. So enjoy the sandwich, with the bun.
Serves: 4
Grilled Teriyaki Chicken and Pineapple Sandwich Recipe
Juicy chicken topped with sliced pineapple and jalapenos – this recipe is amazing!
Ingredients
- 4 boneless, skinless chicken breasts
- 12 ounces teriyaki sauce
- 4 slices Swiss cheese
- 4 pineapple slices
- 4 whole wheat buns
- ½ red onion sliced
- 1 jalapeno sliced
Instructions
- Combine the chicken and enough teriyaki sauce to cover in a resealable plastic bag and marinate in the refrigerator for at least 30 minutes (you can marinate for up to 8 hours).
- Heat a grill until hot (you should not be able to hold your hand above the grates for more than 5 seconds).
- Remove the chicken from the marinade and place on the grill; discard any remaining marinade.
- Cook for 4-5 minutes on the first side; flip and immediately add the cheese to each breast.
- Continue cooking until the cheese is melted and the chicken is lightly charred and firm to the touch. Remove and set aside.
- While the chicken rests, add the pineapple and buns to the grill. Cook the buns until they’re lightly toasted and the pineapple until it’s soft and caramelized, about 2 minutes per side.
- Top each bun with chicken, red onion, jalapeno slices, and pineapple. If desired, drizzle the chicken with a bit more teriyaki sauce.
Notes
You can also use canned or jarred jalapenos in place of a fresh pepper.
Nutrition
Calories: 428 kcal · Carbohydrates: 45 g · Protein: 38 g · Fat: 10 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 88 mg · Sodium: 3631 mg · Potassium: 794 mg · Fiber: 3 g · Sugar: 24 g · Vitamin A: 242 IU · Vitamin C: 12 mg · Calcium: 217 mg · Iron: 4 mg
Equipment
Recipe Details
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