Sweet Grilled Chicken Sandwich

  • Yield 4 servings
  • Prep 20 mins
  • Cook 20 mins

Bottled teriyaki sauce and pineapple rings dress up a grilled chicken sandwich.



4 -- King's Hawaiian Sandwich Rolls
4 -- boneless, skinless chicken breasts
1 -- (12- to 14 ounce) bottle teriyaki sauce
4 -- canned pineapple rings, drained
4 leaves green leafy lettuce
8 -- (1/4-inch) slices tomato


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



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