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Teriyaki Pineapple Grilled Chicken Sandwiches
Andre Lewis

Teriyaki Pineapple Grilled Chicken Sandwiches

Pineapple can turn grilled chicken into dessert if the sauce is too sweet. Soy and rice vinegar keep this glaze savory, charred fruit deepens it and cabbage brings the crunch that lettuce loses under a warm pineapple ring.
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Prep Time 22 minutes
Cook Time 16 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp packed brown sugar
  • 2 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 4 canned pineapple rings in juice drained
  • 4 sesame hamburger buns split
  • 2 cups finely shredded green cabbage
  • 1/4 cup mayonnaise

Method
 

  1. Whisk the soy sauce, brown sugar, rice vinegar, ginger and cornstarch in a small saucepan and simmer for 2 minutes, until glossy; cool half for the raw chicken and reserve half for serving.
  2. Coat the chicken in the cooled marinade and refrigerate for 30 minutes.
  3. Heat a grill or grill pan to medium-high and grill the drained chicken for 4 to 6 minutes per side, brushing with the chicken-contact marinade only during the first half of cooking.
  4. Verify the chicken reaches 165°F, move it to a clean plate and rest for 5 minutes.
  5. Grill the pineapple rings for 2 minutes per side and toast the buns for 1 minute.
  6. Toss the cabbage with mayonnaise and assemble each bun with 1/2 cup cabbage slaw, 1 chicken cutlet, 1 pineapple ring and 1 tablespoon reserved teriyaki glaze.