Teriyaki Chicken Recipe
On a brioche bun, topped with grilled pineapple.
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Ingredients
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Chicken Marinade
Grilled Pineapple
Assembly
Method
Marinating the Chicken
- 1
Prepare Marinade
In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, cornstarch, and water until well combined.
- 2
Marinate Chicken
Place chicken breasts in a zip-lock bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours.
Grilling the Chicken and Pineapple
- 3
Preheat Grill
Preheat your grill to medium-high heat.
- 4
Grill Chicken
Remove chicken from marinade, shaking off excess. Grill the chicken for about 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C).
- 5
Prepare Pineapple
In a bowl, mix the sliced pineapple with brown sugar and cinnamon. Grill the pineapple slices for about 2-3 minutes on each side, until caramelized and grill marks appear.
Assembly
- 6
Toast the Buns
Optionally, toast the brioche buns on the grill for about 1-2 minutes until lightly golden.
- 7
Assemble the Sandwich
Spread mayonnaise on the bottom half of each brioche bun. Layer with lettuce, grilled chicken, and top with grilled pineapple slices. Sprinkle sesame seeds on top before placing the other half of the bun.