The weather is starting to warm up, which means I enjoy using my grill again. There is something about grilling that screams summer. My family loves these grilled teriyaki chicken sandwiches. These sandwiches are delicious and pretty easy to whip up. The chicken does need to be marinated for an hour or more, so if you don’t have that kind of time in the evening, plan ahead and toss the chicken in a Ziploc with the teriyaki sauce before work, or even the night before. I like to serve these sandwiches on sandwich thins because they are lower calorie, but any bun would be fine.
4 chicken breasts (4-6 ounces each)
½ cup teriyaki sauce (we love Yoshida’s)
4 slices of fresh pineapple, ¼ inch slices
1/2 red cabbage, sliced
¼ cup sliced green onion
1 tbsp rice wine vinegar
1 tbsp soy sauce
4 whole wheat sandwich thins
Add chicken and teriyaki sauce to a large Ziploc bag and marinade in refrigerator for 1 hr (you can marinade overnight, too). Meanwhile, in a medium bowl combine sliced cabbage, green onions, rice wine vinegar and 1 tbsp soy sauce. Set aside. On preheated grill cook chicken on each side for about 7 minutes each side, until cooked through. Grill pineapple on each side for 3 minutes.
Assemble sandwiches by placing the chicken, pineapple and slaw on a bun and enjoy!