Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 4 pineapple slices
- 2 brioche buns
- 2 tablespoons mayonnaise
- 4 lettuce leaves
- 4 red onion rings
- 1 jalapeño, sliced (optional)
- 1 tablespoon olive oil
Instructions
- Marinate the chicken by coating it in teriyaki sauce and letting it sit for at least 30 minutes.
- Preheat your grill or grill pan over medium-high heat.
- Grill the marinated chicken for 5–6 minutes on each side until fully cooked (165°F internal temperature).
- Add pineapple slices to the grill and cook for about 2–3 minutes on each side until caramelized.
- Toast the brioche buns cut-side down on the grill for about 1 minute until golden brown.
- Assemble sandwiches by spreading mayonnaise on the bottom half of each bun and layering with grilled chicken, pineapple, jalapeños (if using), red onions, and lettuce. Top with the other half of the bun and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 sandwich (250g)
- Calories: 480
- Sugar: 12g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg