If you've ever had the Teriyaki Chicken Sandwich at Red Robin, you know exactly why I tried to recreate it at home. The combination of pineapple and teriyaki make this sandwich deliciously sweet and savory; and honestly makes a regular chicken sandwich feel a little boring by comparison.
This sandwich comes together with a handful of simple steps, but there's one you really can't skip: the marinade. It's what gives the chicken all its flavor, so plan ahead and give it time in the fridge. After that, the cooking and assembly comes together very quickly, so it's a perfect candidate for an easy weeknight meal.
I've made this both on an outdoor grill and in a skillet on the stovetop, and it turns out great either way. So don't let the lack of grill access stop you!
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Ingredients Needed for Teriyaki Chicken Sandwich
- Chicken breasts
- Teriyaki marinade
- Canned pineapple slices
- Swiss cheese
- Hamburger buns (I use brioche)
- Tomato
- Lettuce
- Mayo and/or BBQ sauce
How to Make a Teriyaki Chicken Sandwich
Prepping the Chicken
Start by pounding the chicken breasts to about half an inch thick with a meat mallet. This helps the chicken cook evenly all the way through, so you don't end up biting into a piece that's still raw in the middle. Since chicken breasts these days are so huge, I typically get 2 of the largest and then cut them in half to make each piece slightly larger than the bun.
Place the chicken in a zip-top bag with the teriyaki marinade. Add a little more if needed to fully cover the chicken. Press the air out, seal the bag, and refrigerate for at least 4 hours, up to 12. This is a perfect step to do in the morning before you leave for work, then come home to marinated chicken all ready to cook.
Cooking the Chicken & Pineapple
When you're ready to cook, heat your grill or skillet to medium and lightly oil the surface. Grill the chicken for about 5 minutes per side. When you flip it, add the pineapple slices to the grill. The pineapple only needs about 3-4 minutes per side, so keep an eye on it while the chicken finishes cooking.
The target internal temperature for the chicken is 155°F. When the chicken is done, remove it to a plate with the pineapple and cover it to rest while you get everything else ready. If you add the Swiss cheese before covering, it'll melt a little, or you can add it while assembling - your choice. If you'd like toasted buns, this is a good time to throw them on the grill, too.
Teriyaki Chicken Sandwich Assembly
To build each sandwich, stack the chicken and cheese on the bottom bun, then layer tomato, two pieces of grilled pineapple, and lettuce before adding the top bun. I usually add a little mayo right away, but you could also leave that as an option for everyone to add on their own, along with the barbecue sauce.
Serving Suggestions and Variations
This sandwich pairs well with something simple on the side, since the flavors are already doing a lot of work. I like to make a little potato salad or maybe some waffle fries in the air fryer for that restaurant-like experience. But a steamed green vegetable is just as good; while you've got the grill going, you could make grilled broccoli. So tasty!
I default to store-bought marinade because I like the shortcut, but you could make a homemade teriyaki sauce. It only takes about 10 minutes on the stove, plus some cooling time, if you'd rather make your own.
As for the bun, I've seen other copycat recipes call for a sesame seed bun, but Red Robin's own website specifies brioche. Plus its my personal favorite: soft, a little sweet, and sturdy enough to hold everything together. Use whichever you prefer, or whatever buns your store has on hand.
Storage
I always make more than I need for one meal, this sandwich makes an excellent leftover meal! Just store the chicken in an airtight container in the fridge, it'll be good for a few days. A little zap in the microwave is all it needs to re-heat. Add the cheese and assemble the sandwich for a terrific lunch or dinner.
📖 Recipe
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Teriyaki Chicken Sandwich
Ingredients
- 2 large chicken breasts*
- ½ cup teriyaki marinade**
- 15 oz pineapple slices canned
- 4 slices Swiss cheese
- 4 hamburger buns brioche or sesame seed
- 4 slices tomato***
- Lettuce
- Mayo and/or BBQ sauce
Instructions
- Using a meat mallet, pound the chicken breasts to an approximate ½ inch thickness. Cut each breast in two, to be a little larger in diameter than the buns.2 large chicken breasts*
- Pour the teriyaki marinade into a zip-top bag and add the chicken. Add a little more marinade as needed to cover the chicken. Seal the bag, pressing out the air. Place in the refrigerator for at least 4 hours, up to 12.½ cup teriyaki marinade**
- When you are ready to cook, preheat your grill or indoor skillet to medium heat. Lightly oil the grates, as needed.
- Place the chicken breasts on the preheated grill and cook for about 5 minutes each side.
- When you flip the chicken, add the pineapple slices to the grill. The pineapple only needs about 3 minutes per side, so watch it closely while the chicken is cooking.15 oz pineapple slices
- Remove the chicken from the grill and add a slice of Swiss cheese to each piece. Remove the pineapple, cover the plate and let the chicken rest while you assemble the rest of the sandwich.4 slices Swiss cheese
- (optional) you can toast the buns on the grill while the chicken is finishing or just after removing the chicken, if desired.4 hamburger buns
- Build each sandwich by stacking the chicken and cheese on the bottom half of the bun, then add tomato, 2 slices of grilled pineapple, lettuce, and the top bun. You could either add the mayo/BBQ sauce while assembling or leave it to the family to add themselves.4 slices tomato***, Lettuce, Mayo and/or BBQ sauce
Notes
**my favorite shortcut for this sandwich is to use a bottle of store-bought marinade. However, if you'd like to make your own, here is the recipe: add ½ cup each of water, soy sauce, and light brown sugar to a small saucepan. Add a dash of garlic powder and onion powder. Use medium-high heat to bring to a boil, stirring as it cooks. Once boiling, reduce heat and simmer for 10 minutes to thicken slightly. Remove from heat, place in a jar or bowl, cover and refrigerate for at least 30 minutes before using.
*** I use one slice of a large heirloom tomato per sandwich. If your tomatoes are smaller, you might want 2.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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