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!

Why I Iove this sandwich!

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!

Gather these ingredients

Sandwich assembly

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

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.

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.)

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?

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

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

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!

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

• Spicy Ginger Coleslaw
• Best Baked Beans
• Grilled Vegetable Kabobs
• Microwaved Corn on the Cob