Grilled Teriyaki Chicken and Pineapple Sandwich Recipe
Juicy chicken topped with sliced pineapple and jalapenos - this recipe is amazing!
Servings: 4
Calories: 428kcal
Equipment
- Grill
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: 428kcal | Carbohydrates: 45g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 3631mg | Potassium: 794mg | Fiber: 3g | Sugar: 24g | Vitamin A: 242IU | Vitamin C: 12mg | Calcium: 217mg | Iron: 4mg