Teriyaki Chicken
Grilled Pineapple Sandwich

Sweet and sour caramelized pineapple meets deeply savory glazed teriyaki chicken thighs in this heavenly sandwich, all layered on crisp toasted bread.

Ingredients

• 2 boneless skinless chicken thighs
• 4 slices white bread
• 2 slices fresh pineapple
• 1 cup shredded lettuce
• 3 tbsp teriyaki sauce
• 2 tbsp yogurt sauce
• 1 tbsp butter
• 1 tbsp scallion oil
• 1 tbsp cooking oil
• 1 tsp sliced ginger
• 1 tbsp soy sauce
• to taste black pepper
• to taste sea salt

Instructions

1. 1Marinate the chicken thighs

   

   Place the chicken thigh pieces into a mixing bowl along with sliced ginger, soy sauce, black pepper, and sea salt. Toss and massage the seasonings evenly into the chicken to ensure the flavors penetrate deeply before cooking.

   Tip: Let the chicken marinate for at least 15 minutes to fully absorb the flavors.
2. 2Pan-fry the pineapple slices

   

   Heat a skillet over medium heat and add a block of butter along with scallion oil. Place the pineapple slices into the pan and cook them until they turn lightly browned and caramelized on both sides.

   Tip: Caramelizing the pineapple brings out its natural sweetness and adds a rich aroma.
3. 3Pan-fry the chicken thighs

   

   Add cooking oil to a hot pan and place the marinated chicken thighs inside. Sear them over medium-high heat until the bottom side develops a golden-brown crust, then flip to sear the other side.

   Tip: Ensure the pan is hot before adding the chicken to get a nice, crispy skin sear.
4. 4Simmer with teriyaki sauce

   

   Pour teriyaki sauce directly over the pan-fried chicken thighs in the skillet. Cover the pan with a lid to allow the chicken to simmer and absorb the rich savory-sweet glaze.

   Tip: Simmering on low heat after covering ensures the chicken cooks through without burning the sauce.
5. 5Toast the bread slices

   

   In a separate pan, toast the slices of white bread until they achieve a golden, crispy surface.

   Tip: A sturdy, well-toasted crust acts as a barrier against the juices from the chicken and pineapple.
6. 6Coat with teriyaki glaze

   

   Use tongs to turn the chicken thighs over in the pan, ensuring both sides are thoroughly coated in the bubbling teriyaki reduction. Cook until the glaze clings tightly to the meat.

   Tip: Baste the chicken continuously with the bubbling sauce for maximum flavor absorption.
7. 7Add Shredded Lettuce

   

   Place a generous layer of crisp, shredded lettuce evenly over the toasted bread slice to provide a fresh, crunchy base for the fillings.

   Tip: Make sure the bread has cooled slightly before adding the lettuce to keep it crisp and prevent wilting.
8. 8Layer Pineapple and Teriyaki Chicken

   

   Place warm grilled pineapple slices directly onto the bed of lettuce, followed by pieces of savory, glazed teriyaki chicken thighs.

   Tip: Pat the grilled pineapple dry before placing it on the sandwich to prevent the bread from becoming soggy.
9. 9Drizzle Yogurt Sauce

   

   Drizzle a creamy yogurt sauce generously over the teriyaki chicken and pineapple filling to tie the sweet and savory flavors together.

   Tip: Whisk a little lemon juice or garlic into your yogurt sauce for an extra kick of brightness.

Storage & Reheating

Burn It Off

Frequently Asked Questions