Grilled Teriyaki Chicken Sandwiches With Pineapple


Serves: 2
marinade from Eating Well

2 boneless, skinless chicken breasts
1 recipe teriyaki marinade, recipe follows
2 thick slices of pineapple
2 slices Provolone cheese
2 hamburger buns, or desired bread

Teriyaki Marinade
¼ cup soy sauce or shoyu
2 tablespoons sake or mirin
1 tablespoon light brown sugar
1 clove of garlic, minced
1 ½ tsp ground ginger

Prepare the marinade: Whisk together the marinade ingredients. Place chicken breasts in a large Ziploc bag, pour the marinade over, and seal firmly. Let marinate 8-24 hours. The longer, the better, so I recommend marinating them the night before you need them.


Grill the chicken breasts*, adding the provolone in the last stage of cooking. Grill the pineapple, about 2-3 minutes on each side and lightly grill the buns.

Assemble the sandwiches: spread a little mayo if desired on the grilled buns, then top with the chicken breast and cheese, and a grilled slice of pineapple.

Tips for grilling chicken: preheat grill on high for five minutes. Scrape grill clean, reduce heat to low, grill chicken for 4-5 minutes on one side until grill marks are established, Flip and grill for 4-5 minutes on other side, put chicken on top ledge of grill off the direct heat and cook with grill lid closed until internal temp reaches 165 on thermometer. Let rest for 5 minutes.

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2 Replies to “Grilled Teriyaki Chicken Sandwiches With Pineapple”

  1. Carla Mauldin says:

    I feel like I’m stalking you. lol. Just want to let people know your recipes taste even better than they look! I really like this sandwich!

  2. The Ruby Spoon says:

    ha ha! Publicity is always good Carla! Glad you are liking the recipes!!

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