I like to make easy recipes for dinner in the summer and I also try to keep the use of the oven to a minimum. When we used to go out to eat often, I had a favorite sandwich I would order.
It was a grilled teriyaki chicken breast on a hamburger bun with a pineapple slice. It was so yummy.
We don’t eat out much at all, but I still love to eat teriyaki chicken sandwiches, now I just make it at home. To make them even easier to make, I use marinated chicken packets from the freezer.
I like using the teriyaki chicken from the freezer because I don’t have to worry about marinating the meat. It marinades itself when defrosting in the refrigerator overnight.
To cook the chicken breasts, I like to grill them or cook them on the stove top in my cast iron grill pan. The grill pan works great, but a regular skillet will work well too.
I like to add a spoonful or two of teriyaki sauce on top of the chicken once it’s on the sandwich. It helps to increase the teriyaki flavor in the sandwich.
For the teriyaki sauce, I make my own. Occasionally when I am pressed for time, I will purchase it at the store, but it only takes a few minutes to make on the stove top and cost a lot less too. If you need a good teriyaki sauce recipe, try this one that I make for my teriyaki meatballs.
If I have fresh pineapple, I will also grill it too. It gives the pineapple a sweeter flavor and tastes really good. Add a slice of tomato and lettuce and the sandwich is complete.
You can grill canned pineapple, but I’ve found it’s a little more watery and harder to grill.
To assemble the sandwich, I place mayonnaise on the top and bottom bun. You can grill the bun to toast it if you like.
Then add a piece of chicken to the bottom bun, a spoonful or two of sauce on top of the chicken. Then a grilled piece of pineapple, tomato, and some lettuce. Place the top bun and dig in and enjoy.
My son who will often turn up his nose at teriyaki chicken announced that he loves these teriyaki chicken sandwiches. So even a picky eater who doesn’t usually eat teriyaki chicken may gobble these up without any trouble. At least that was our experience.
Grilled Pineapple Teriyaki Chicken Sandwich
- 4 Bun Sized Chicken Breasts
- 4 Fresh Pineapple Slices or Canned Slices
- Teriyaki Sauce homemade or thick store-bought
- 4 Hamburger Buns
- Tomato Slices
- Season the chicken breasts with salt and pepper. Then grill or cook in a skillet until brown on each side, about 5-8 minutes per side. I like to use thinner chicken breasts so they cook all the way through as they brown.
- Once the chicken breast are browned on both sides and almost done cooking brush with teriyaki sauce on one side then flip and brush the remaining side with teriyaki sauce. Or if you are using teriyaki chicken packages from the freezer, just thaw the chicken and grill.
- Be sure to keep the teriyaki sauce you are brushing the chicken with separate from the sauce to put on the finished sandwiches, just to be safe. Just spoon some of the sauce into a bowl and use that to baste the chicken while grilling and keep the rest separate for spooning on the cooked chicken.
- If you have room in your skillet add the pineapple slices while the chicken is finishing up cooking. If you are grilling the chicken add the pineapple to the grill in the last 5 minutes of cooking to brown the pineapple on both sides.
- Once the chicken is done cooking and the pineapple slices are browned remove from skillet or grill. Let the chicken rest a few minutes.
- Assemble the sandwiches, I like to add mayo to the bun than a slice of lettuce, a slice of tomato, a slice of pineapple and the chicken breast. I also add a spoonful of the teriyaki sauce to the chicken too.
What do you like to grill in the summer for dinner?
More recipes that will keep the kitchen cool,