Teriyaki Chicken Sandwich
This perfectly sweet and savory Teriyaki Chicken Sandwich is a Red Robin copycat with teriyaki-infused chicken, slices of grilled pineapple and melty Swiss cheese.
Servings: 4
Calories: 347kcal
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
*when I deliberately look for large chicken breasts, the total weight of 2 is typically around 1.5 pounds. These will easily be large enough for 2 sandwiches from each breast.
**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.
**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
Calories: 347kcal | Carbohydrates: 44g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1689mg | Potassium: 486mg | Fiber: 2g | Sugar: 23g | Vitamin A: 212IU | Vitamin C: 11mg | Calcium: 242mg | Iron: 3mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.