Home » Grilled Pineapple & Chicken Teriyaki Sandwiches

Grilled Pineapple & Chicken Teriyaki Sandwiches

Grilled pineapple and red onion slices, teriyaki marinated chicken topped with bacon, and wasabi mayo take an ordinary grilled chicken sandwich to the next level!

photo of Grilled Pineapple and Chicken Teriyaki Sandwiches with sweet potato and corn on the cob with window looking outside in the background

I’m always on the look out for a good chicken sandwich on any menu. This beauty includes all my favorites, and it is very adaptable to whatever your tastes are! For summer grilling teriyaki chicken sandwiches are perfect for any night of the week. One can never have to many chicken recipes. So lets do this thing!

photo of avocado, red onion, pineapple, lettuce and bacon slices on a black and white checker board platter, on a tan napkin with gray background
  • boneless skinless chicken breasts
  • teriyaki sauce
  • sliced pineapple
  • red onion, sliced thick
  • avocado
  • cooked bacon
  • provolone cheese
  • lettuce
  • salt & black pepper
  • mayonnaise
  • wasabi paste
  • soy sauce
  • honey
  • large sandwich buns
sauce ingredients, honey, soy sauce, wasabi, mayonnaise on a wood cutting board

Sauce ingredients: honey, wasabi paste, soy sauce, mayonnaise

combining sauce ingredients together in a glass bowl with small spatula on a round wood cutting board

In a small bowl whisk wasabi mayo together, set aside. This can be made hours ahead or even the day before and stored in a airtight container. This sauce will keep in the refrigerator for up to two weeks. Brown sugar can be used as a substitute for honey if you prefer.

marinating chicken in teriyaki sauce in a glass pie plate. with a tan napkin underneath the plate.

If your chicken breast are on the larger side cut them in half. I usually can get two sandwiches out of 1 chicken breast. Sometimes you will need to filet the thicker end in half but not all the way in half just enough to lay it out flat so its not so thick. You want thinner piece of chicken for sandwiches. Marinate in a shallow dish for at least 1 hour or in an zip-loc bag for up to 24 hours. Discard any remaining marinade. (Hint: make extra because you will want leftover chicken. Shred the leftover cooked chicken for tacos, quesadillas, or salad the next day.)

pineapple, red onion slices and chicken on grill

Pre heat grill and clean. My trick is to cut a lemon in half and rub it on the grates of your gas grill it will melt away any grease and bits from your last meal. You are welcome!

If you have a vegetable grill pan use it, drizzle a little olive oil on it, and place pineapple rings and onion slices on it, drizzle with olive oil and season lightly with salt and pepper. Place pan on grill flipping once about 3-4 minutes on each side. Transfer pineapple and onion slices to a platter.

Place chicken breasts on the grill. Cooking time is 5 minutes on each side, grill should be at least 400 degrees. If you have an instant-read thermometer check chicken at it’s thickest for 165-170 degrees internal temperature for safe personal consumption. If you want cheese on your sandwich lay slices of provolone over each piece of chicken right at the end of grilling. Remove grilled chicken breast to a platter and cover with aluminum foil until ready to eat. Why is it that I love it when I can get pretty grill marks on my food?

toasted bun laying flat on a white plate with a hand spreading wasabi sauce on the bun, bowl of wasabi sauce is off the the left of the plate, bacon on a wood cutting board to  the top and strawberry salt and pepper shakers are also in upper left corner

If you have time toast your buns. If you don’t then don’t. Spread wasabi mayo on each side of the bun.

toasted bun with lettuce and bacon on one half, wasabi sauce in glass bowl with spatula in bow. to the left of the plate

Next add your fresh lettuce and bacon. You can add as much or little of each of these toppings.

chicken sandwich assembly on a white plate grilled pineapple and onion on one side bacon and lettuce on the other with wasabi sauce on lower left corner
Grilled Pineapple and Chicken Teriyaki Sandwiches on a white plate with wasabi sauce in a glass bowl in the lower left hand corner

Stack it how ever you like. Just please promise me you will pile it high with all the good stuff! And then some!

Tips & Variations

  • Marinade: You can use any teriyaki marinade that you like. I use a store bought version if I don’t have time to make my own . I also love the Bachan’s Original Japanese Barbecue Sauce for marinading chicken. Feel free to skip the marinade and drizzle chicken with olive oil and sprinkle generously with salt and pepper.
  • Cheese: This sandwich is amazing with just about any cheese. I use provolone because it’s what we usually have on hand. Pepper jack cheese would be my first choice.
  • Toppings: Of course you can add or subtract whatever you want. Get creative!
  • The Bun: You can read about my bun mishap below. The best bun for this sandwich is one that will hold up to this tall beauty. I really like to use ciabatta buns if I can find them, the crumb of a heartier bread also holds on to the sauce better.
  • Sauce: I love wasabi!! I will forgive you if you do not. If that is the case you can leave it out of the sauce or you could use barbecue sauce as an alternative. If you would like to add some heat, add 1/4 teaspoon red pepper flakes to the sauce.
  • Prepping ahead for a dinner party: Summer calls for easy recipes to make for a gatherings! Make the sauce the day before. Cook the bacon. Clean the lettuce. Marinate the chicken. You can even toast your buns. Put everything out buffet style and let people build there own sandwiches. Pretty much the perfect meal I’m sure the whole family will love!
Grilled Pineapple and Chicken Teriyaki Sandwiches on a plate with blue edging with sweet potatoes and corn on the cob

Wondering where I bought these “fun buns” that are two bottoms?? Well let’s just say this was a genius mistake! I toasted my buns under the broiler, took them out, assembled the sandwich, and because I’m (not) a detail person I didn’t notice that I had made my sandwich with two bottom buns. It was perfect! A sandwich of this stature needs a solid foundation on both sides. I’m going to register a patent later this week for my double bottom bun.

Great additions

Grilled Pineapple and Chicken Teriyaki Sandwiches on a plate with blue edging with sweet potatoes and corn on the cob

Grilled Pineapple & Chicken Teriyaki Sandwiches

Grilled pineapple, teriyaki marinated chicken topped with bacon, and wasabi mayo take an ordinary grilled chicken sandwich to the next level!
No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 18 minutes
Course dinner, lunch
Cuisine American
Servings 6 servings
Calories 559 kcal


  • 3 Boneless Skinless Chicken Breasts cut in half
  • 1 cup teriyaki sauce
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6 slices canned Pineapple
  • 1 tblsp olive oil
  • 1 medium Red Onion sliced thin
  • 6 slices Provolone Cheese
  • 10 slices cooked Bacon cut in half
  • lettuce leaves
  • avocado slices
  • 6 Sandwich Buns sliced and toasted

Wasabi Mayo

  • 1/3 cup mayonnaise
  • 1 tablespoon wasabi paste
  • 1 tablespoon soy sauce
  • 1 tablespoon honey


  • Combine Wasabi Mayo ingredients cover and place in refrigerator until ready to use on sandwiches.
  • Open can of pineapple, drain, place slices on a paper towel lined plate, drizzle lightly with olive oil, slice red onion in to thick slices. drizzle with olive oil place on hot grill opposite chicken, grill for 10 minutes flipping once. Or until they both get a nice charr.
  • Cut each chicken breast in half, slice thicker end almost all the way through and flatten out so all chicken is equal thickness. Place in a zip loc bag or in a shallow dish with 1 cup of teriyaki marinade. Let sit for at least one hour and up to 24 hours.
  • Cook chicken on medium-high grill for 10-12 minutes flipping once. Before removing from grill place 2 pieces of cooked bacon on top of each piece of chicken cover with slice of provolone cheese and allow cheese to melt, remove from grill to a platter
  • Cut ciabatta buns in half, place under broiler for 2 minutes or until lightly toasted.
  • Sandwich Assembly: Spread wasabi mayo on each half of the toasted ciabatta bun, place lettuce and bacon on bottom half , add grilled pineapple, and a slice of red onion on the other half, place chicken with melted cheese in the middle. Add sliced avocado and drizzle with more sauce if you like.


Note: Wasabi paste can be found in the Asian section of most any grocery store.  If you cannot find it, ground horseradish can be substituted. Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.


Calories: 559kcalCarbohydrates: 51gProtein: 31gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 68mgSodium: 3018mgPotassium: 568mgFiber: 2gSugar: 19gVitamin A: 227IUVitamin C: 7mgCalcium: 229mgIron: 3mg
Keyword chicken, grilled, hawaiian, pineapple, sandwich
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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  1. My children are all adults and no longer living at home but I never had any problem getting them to the table. They all love to cook and eat so it was an easy task.

  2. Since I live alone, I don’t need to use any tricks to get myself to the table. I enjoy cooking, but try to make things that I can reheat so I don’t have to cook every day.

  3. Our daughter is expected to help Dad make dinner (they both get home much earlier than me), so then we all naturally eat together.

  4. We love eating together as a family. It’s hard sometimes with everyone’s schedules. But my tricks are just to make sure we do it at least once a week!

  5. One tip I use to get everyone to the table is to turn of the tv and cellphones until dinner is finished. I have done this ever since my kids were born so it is just a part of life. We also have family talk time during dinner. It is our favorite time of the day. Thank you so much for the opportunity to enter.

  6. I simply cook a home meal and usually everyone’s willing to come to dinner together (as you can imagine, we don’t eat together often)

    1. I agree! If people have a little control over their meal they eat better and it is more fun! Thanks for stopping by, Sheila

  7. Our family always has met for meals at dinner time so no tricks needed so I don’t have any tips to share. And these look amazing!

  8. A trick I use to get everyone around the table at dinner time is to make it a fun thing. We cook together, share our day and clean up.

  9. I have my family participate in the cooking and cleaning part of the meal so that they feel invested in the meal.

  10. I get them to the table by making it fun and offering something everyone can join in making it. Like a pizza night, I buy mini pizza dough, lay out all the toppings, sauce, seasonings, and we all make our own. We also include a game night around the table. Very fun!