Grilled Hawaiian Chicken Sandwich

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


4-- boneless, skinless chicken breasts
1-- (12- to 14-ounce) bottle teriyaki sauce, divided
4-- (1 1/2-inch) slices King's Hawaiian Sweet Bread
4-- canned pineapple rings, drained
4leaves green leafy lettuce
8-- (1/4-inch) slices red bell pepper rings


  1. Place chicken in self-sealing plastic bag along with half of teriyaki sauce. Seal; marinate at least 1 to 2 hours, turning once or twice. Remove chicken from bag. Discard marinade.
  2. Grill chicken breasts over medium heat about 6 to 8 minutes on each side or until done. Baste with remaining teriyaki sauce while cooking, 2 to 3 times.
  3. Add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides.
  4. Top each bread slice with lettuce, bell pepper, chicken breast, and finally with pineapple. Serve immediately.

Nutritional Info *per serving

  • Calories 870
  • Glycemic Load 0
  • Fat 23g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 7g
  • Cholesterol 120mg
  • Sodium 3790mg
  • Potassium 950mg
  • Carbohydrate 118g
  • Fiber 5g
  • Sugars 41g
  • Protein 47g
  • Trans Fat 2g
  • Vitamin A 50%
  • Vitamin C 60%
  • Calcium 20%
  • Iron 40%
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