Go Back
Teriyaki Pineapple Grilled Chicken Sandwich on a plate
Andre Lewis

Teriyaki Pineapple Grilled Chicken Sandwiches

Print Recipe Pin Recipe
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.