These grilled chicken teriyaki sandwiches combine savory homemade glaze with sweet pineapple for a satisfying meal. They are an ideal choice for summer barbecues or a quick weeknight dinner.
List of ingredients
- 1 Cup (240 ml) water – base for the teriyaki glaze.
- 1/3 cup (60 g) brown sugar – provides sweetness and color.
- 1/2 cup (120 ml) soy sauce – adds salt and umami flavor.
- 2 tsp (10 ml) honey – helps the sauce glaze the chicken.
- 2 garlic cloves – minced for aromatic depth.
- 2 tbsp (30 ml) apple cider vinegar – balances the sweetness with acidity.
- 1 tsp (5 ml) fresh grated ginger – adds a zesty, spicy note.
- 2 boneless skinless chicken breasts – cut in half for thinner fillets.
- 4 pineapple rings – canned or fresh for a tropical topping.
- 4 whole wheat honey buns – the base for the sandwiches.
- Lettuce of choice – for freshness and crunch.
- 2 tbsp (30 ml) honey mustard – mixed with mayo for the spread.
- 1/4 cup mayonnaise – creates a creamy sauce base.
step-by-step instructions
- Prepare the sauce: Combine water, brown sugar, soy sauce, honey, garlic, vinegar, and ginger in a large saucepan. Simmer for 10 minutes to allow the flavors to merge.
- Cool the marinade: Let the sauce cool completely before using it. Using hot sauce on raw chicken can begin the cooking process prematurely and affect the texture.
- Marinate the chicken: Place the chicken fillets in a dish and pour the cooled marinade over them. Ensure all sides are coated and refrigerate for 1-2 hours, or overnight for maximum flavor.
- Grill the protein: Oil the grill grates and heat to medium-high. Grill the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.
- Char the pineapple: Place pineapple rings on the grill for 3-4 minutes per side. Remove them once they show light char marks and are warmed through.
- Prepare the spread: Mix the honey mustard and mayonnaise in a small bowl. Spread this mixture generously on the top and bottom of the grilled buns.
- Assemble the sandwiches: Place a piece of lettuce on the bottom bun, add the grilled chicken, and top with a pineapple ring. Slice in half and serve immediately.
Sauce Customization and Thickening
Thicken Using a Cornstarch Slurry
If you want a thicker glaze for dipping, mix 2 teaspoons of cornstarch with 1 tablespoon of water. Stir this slurry into the simmering sauce and whisk until it reaches your desired consistency.
Reduce Through Simmering
You can achieve a thicker consistency without additives by simmering the sauce longer. Continue cooking on low heat until the liquid reduces and the sugars concentrate into a syrup.
Adjusting the Salt Level
To reduce the sodium content, replace half of the soy sauce with a low-sodium version or a splash of vegetable broth. Add a pinch of salt if the flavor becomes too mild.
Substituting the Sweetener
If you do not have brown sugar, white sugar or maple syrup can be used as a replacement. Maple syrup adds a distinct woody flavor that complements the grilled chicken.
Grilling and Meat Preparation
Butterflying the Chicken Breasts
Cutting chicken breasts in half horizontally creates thinner fillets that cook more evenly. This prevents the outside from burning before the center is fully cooked.
Preventing Sauce Charring
Because the teriyaki sauce contains high amounts of sugar, it can burn quickly on the grill. Keep a close eye on the heat and move the chicken to a cooler part of the grill if it darkens too fast.
Monitoring Internal Temperature
Use a digital meat thermometer to ensure the chicken is safe to eat. Remove the chicken from the heat exactly when it hits 165°F to keep the meat juicy.
Oiling the Grill Grates
Apply a thin layer of neutral oil to the grill grates using a paper towel dipped in oil. This prevents the chicken and pineapple from sticking and tearing during the flip.
Pineapple and Bun Tips
Canned vs Fresh Pineapple
Canned pineapple rings provide a consistent size and sweetness that fits perfectly on a bun. If using fresh pineapple, slice the fruit into uniform rings and pat them dry before grilling.
Toasting the Honey Buns
Place the split buns face-down on the grill for 30-60 seconds. This adds a crisp texture and prevents the buns from becoming soggy from the sauces.
Alternative Bun Selections
If whole wheat honey buns are unavailable, brioche or toasted ciabatta work well. Brioche adds a buttery richness, while ciabatta provides a heartier chew.
Choosing the Best Lettuce
Butter lettuce or Romaine provides the best structural support for the sandwich. Avoid shredded iceberg if you want the lettuce to stay in place after slicing the sandwich.
Condiment and Flavor Variations
Making Homemade Honey Mustard
If store-bought honey mustard is unavailable, whisk together 1 tablespoon of Dijon mustard and 1 teaspoon of honey. Mix this into the mayonnaise for a customized creamy spread.
Adding Spicy Elements
For a kick of heat, add a teaspoon of sriracha or red pepper flakes to the teriyaki marinade. You can also add sliced jalapeños to the sandwich during assembly.
Incorporating Sesame Notes
Stir in a teaspoon of toasted sesame oil to the sauce for a more traditional Asian aroma. Garnish the finished sandwich with toasted sesame seeds for extra texture.
Vegetable Topping Swaps
Replace the lettuce with grilled onions or sautéed spinach for a warmer profile. Sliced cucumbers also provide a refreshing contrast to the sweet glaze.
Storage and Meal Prep
Refrigerating the Marinade
You can prepare the teriyaki sauce 1-2 days in advance. Keep it in an airtight glass jar in the refrigerator to maintain freshness.
Storing Leftover Cooked Chicken
Store grilled chicken in an airtight container for up to 3-4 days in the fridge. Keep the pineapple and lettuce separate to prevent the meat from getting soggy.
Reheating for Best Texture
Avoid the microwave if possible, as it can make the chicken rubbery. Reheat the chicken in a skillet over medium heat with a splash of water or extra sauce.
Freezing Marinated Meat
You can freeze chicken in the marinade for up to three months. Thaw the chicken completely in the refrigerator overnight before grilling.
Common Troubleshooting and FAQs
Why is my chicken dry after grilling?
Dry chicken usually results from overcooking or using breasts that are too thick. Ensure you butterfly the meat and remove it from the grill immediately once it reaches 165°F.
Can I make this recipe without a grill?
Yes, you can use a grill pan or a heavy cast-iron skillet on the stovetop. Use medium-high heat and a small amount of oil to achieve similar sear marks.
How long can I marinate the chicken?
Marinating for 1-2 hours is sufficient, but overnight is ideal for depth of flavor. Do not marinate for more than 24 hours, as the vinegar can break down the meat fibers too much.
Is it safe to use the marinade as a sauce?
Never use the marinade that touched raw chicken as a finishing sauce unless you boil it first. Always set aside a portion of the sauce before adding the chicken to the dish.
Serving Recommendations
Pairing with Corn Salad
A fresh corn salad with lime and cilantro complements the sweetness of the teriyaki. The acidity of the lime helps cut through the richness of the mayo spread.
Serving with Potato Salad
A traditional creamy potato salad provides a hearty side that balances the grilled flavors. Ensure the potato salad is chilled for a temperature contrast with the warm sandwich.
Light Side Options
For a lighter meal, serve these sandwiches with a side of steamed edamame or a simple cucumber salad. A vinegar-based slaw also adds a nice crunch and tang.
Suggested Beverage Pairings
Pair these sandwiches with iced tea or a sparkling lemonade. The citrus notes in these drinks enhance the pineapple and ginger flavors in the recipe.
Print
Grilled Chicken Teriyaki Sandwiches
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
An easy recipe for Grilled Chicken Teriyaki Sandwiches that makes for a great BBQ dinner for summer entertaining!
Ingredients
- 1 Cup (240 ml) of Water
- 1/3 cup (60 g) brown sugar
- 1/2 cup (120 ml) of soy sauce
- 2 tsp (10 ml) honey
- 2 garlic cloves
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) fresh grated ginger
- 2 boneless skinless chicken breasts cut in half
- 4 pineapple rings
- 4 whole wheat honey buns
- Lettuce of choice
- 2 tbsp (30 ml) honey mustard
- 1/4 cup mayonnaise
Instructions
- Step 1: In a large sauce pan combine all ingredients for the teriyaki sauce and allow to simmer for 10 mins for the flavors to marry. Allow to cool completely otherwise the hot marinade will “cook” your chicken!
- Step 2: Pour the marinade in a dish and place chicken breasts on top, making sure chicken is coated on all sides with the marinade. Refrigerate for 1-2 hours or overnight even better!
- Step 3: Oil your grill well and then heat to medium high. Grill chicken 6-8 mins on each side until cooked through. You can grill pineapple rings at the same time 3-4 mins each side.
- Step 4: To assemble. Combine the mayonnaise and honey mustard to create a honey mustard mayo spread. Dollop spread on bottom and top of grilled buns.
- Step 5: Place lettuce on bottom bun, add grilled chicken, top with pineapple, slice sandwiches in half. Et voila! Dinner is served!
Notes
You can make the marinade at least 1-2 days in advance. Keep covered and refrigerated until ready to use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 sandwich
- Calories: 1015 kcal
- Sugar: 23 g
- Sodium: 344 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 165 g
- Fiber: 27 g
- Protein: 51 g
- Cholesterol: 58 mg