Grilled Teriyaki Chicken Sandwiches

Ordinary grilled chicken? NOT! Under the bun there hides grilled pineapple and chicken with a tasty glaze and sauce!

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  • prep time 25 min
  • total time
  • ingredients 12
  • servings 4
 

Ingredients

Sesame-Ginger Mayonnaise

1/3
cup mayonnaise
2
teaspoons purchased teriyaki baste and glaze
2
teaspoons finely chopped green onions
1
teaspoon honey
1
teaspoon sesame seed, toasted
1
teaspoon grated fresh gingerroot

Sandwiches

4
boneless skinless chicken breast halves
4
teaspoons purchased teriyaki baste and glaze
4
sesame-topped kaiser rolls, split
1
(8-oz.) can pineapple slices, well drained
4
leaves green leaf lettuce
2
teaspoons chopped green onions, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well. Set aside or refrigerate until ready to use.
  • 2 Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken and pineapple slices with about 2 teaspoons of the teriyaki baste and glaze. Refrigerate until ready to use.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
  • 4 Spread half of sesame-ginger mayonnaise evenly onto bottom halves of rolls. Top with lettuce, chicken, remaining mayonnaise and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls.
  • 1 Heat grill. In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well. Set aside or refrigerate until ready to use.
  • 2 Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken and pineapple slices with about 2 teaspoons of the teriyaki baste and glaze. Refrigerate until ready to use.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
  • 4 Spread half of sesame-ginger mayonnaise evenly onto bottom halves of rolls. Top with lettuce, chicken, remaining mayonnaise and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls.

EXPERT TIPS

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Expert Tips

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. Place rolls, cut side up, and pineapple slices on broiler pan; broil 1 to 2 minutes, turning pineapple once.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
480
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
3g,
3%
),
Cholesterol
85mg
85%;
Sodium
680mg
680%;
Total Carbohydrate
40g
40%
(Dietary Fiber
2g
2%
  Sugars
10g
10%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 1/2 Fruit; 4 Very Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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