Chicken Teriyaki with Grilled Pineapple Sandwich
Servings 6
Equipment
- Grill Pan
Ingredients
Chicken:
- 2 chicken breasts trimmed of any fat
- 1½ cups of your favorite teriyaki sauce plus more for serving
Other Ingredients:
- 1 can of pineapple rings or fresh pineapple if you prefer
- 6 Swiss cheese slices
- Mayonnaise
- Sesame hamburger buns toasted
Additional Toppings:
- Iceberg lettuce
- Tomato sliced
- Yellow onion sliced
- Extra teriyaki sauce
Instructions
- Prepare the chicken by cutting the chicken breast in half crosswise, then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken per breast.
- Place the pieces, one at a time, in a heavy-duty zip-lock bag and pound gently to a ¼-inch thickness using a meat pounder.
- Marinate the chicken by returning all pieces to the zip-lock bag and pour 1-1½ cups of teriyaki sauce. Seal the bag and squish it around to coat the chicken. Refrigerate for 2-6 hours.
- Cook the chicken by heating a grill pan over medium heat. Add the pieces of chicken and cook for 8-10 minutes, flipping over halfway through cooking and brushing with some of the teriyaki sauce.
- Add a pineapple ring and a piece of Swiss cheese to each piece of chicken, and cook for a minute or two until melted. Remove and place on a serving plate.
- Toast the buns.
- Prepare the sandwich by slathering the buns with mayonnaise, and top with chicken, lettuce, onion, and tomato.
- Serve immediately. Enjoy!