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Teriyaki Chicken Sandwiches

These Teriyaki Chicken Sandwiches are easy to make at home and restaurant delicious! Soft buns are topped with marinated Teriyaki chicken, slathered with cotitja avocado spread, cocooned in melted pepper Jack cheese and topped with sweet pineapple, tangy red onions, juicy tomatoes, crisp lettuce and drizzled with homemade teriyaki sauce.   You can customize the toppings or create a “sandwich bar” for everyone to make their own “Best” Teriyaki Sandwiches!
Cook Time 12 minutes
Total Time 12 minutes
Servings 4

Ingredients

  • 4 chicken breasts
  • 4 buns

Honey Teriyaki Sauce

Toppings

Instructions

  • To marinate chicken and pineapple
    : Pound chicken to about 1/2 inches thick. The chicken breasts should be a little larger than your buns. Whisk all of the marinade/sauce ingredients together except for the cornstarch and add 1/4 cup of the marinade to a large freezer bag and add chicken. To a separate freezer bag, add the remaining marinade along with pineapple. Marinate 4 hours up to overnight.
  • GRILL DIRECTIONS: Let chicken sit at room temperature for 15-30 minutes (time permitting).
  • Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  • Discard marinade and grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (an inserted thermometer should read 155 degrees F.), adding cheese the last couple minutes after flipping. When you flip the chicken, add the pineapple slices, to the grill. Cook 3-4 minutes per side. To toast the buns, place the buns face down on the top rack of your grill, close the lid and buns should be toasted in less than a minute.
  • To grill pineapple, grease grill and lightly brush pineapple with a neutral tasting oil. Grill pineapple over direct medium heat for 7-10 minutes total, turning occasionally, until the pineapple is tender with distinct grill marks.
  • SKILLET/INDOOR DIRECTIONS: Heat 1 tablespoon olive oil in a non stick over medium high heat. Add chicken and cook 3-4 minutes, or until browned. Flip chicken, cover and reduce heat to medium. Cook 5-7 minutes or until cooked through. To cook pineapple, add slices to heated skillet and cook approximately 2 minutes per side. To toast buns, place them face up on an oven rack and broil for 30 seconds or until golden.
  • To make Honey Teriyaki Sauce: Whisk 1 tablespoon cornstarch to reserved marinade/sauce that you removed pineapple from. Add to a small saucepan and bring to a boil. Simmer until thickened, about 30 seconds.
  • To assemble, layer chicken covered in cheese, smear with Cotija Honey Lime Avocado Spread, then stack tomatoes, drizzle with Honey Teriyaki Sauce and finish topping red onions and lettuce.

Notes

HOW TO TOAST BUNS

The BEST Teriyaki Chicken Sandwiches need toasted buns for optimal golden, crispy outside, tender inside AND because toasted buns prevents them from becoming soggy.
You can toast your buns in the oven, stove or grill, depending on how our are making our Teriyaki Chicken Sandwiches:
STOVE
The stove is perfect if you only need 4 buns, like in this recipe, although it will still require 2 batches, to toast both the top and bottoms.
  1. After the chicken is cooked, don’t wipe out pan.
  2. Heat pan to medium low heat.
  3. If there isn’t much grease left, then you may want to melt 1-2 tablespoons butter.
  4. Add buns, cut side down.
  5. Toast until golden, tilting a bun up to check for doneness.
GRILL
If you’re grilling your Teriyaki Chicken Sandwiches, then toasting the buns is super simple and doesn’t require any additional pans.
  1. Wait until the last minute and your chicken is almost done.
  2. For more flavor, spread some softened butter on the cut side of the buns before grilling.
  3. Add buns to the grill in a single layer, cut side down.
  4. Grill until slightly charred, about 1 minute.
OVEN
If you’re toasting more than 4 buns, then it might be easier to toast them in the oven.
  1. Preheat oven to 350 degrees F.
  2. Line top and bottom buns on a baking sheet, cut side up.
  3. Spread with softened butter (optional).
  4. Bake until warmed and lightly crispy about 5 minutes.
  5. Don’t over bake or they can become dry – we don’t want croutons!