Tropical Teriyaki Chicken Sandwich

Ingredients

Chicken breast

2, boneless and skinless

Salt

to taste

Black pepper

to taste

Mayonnaise

4 tablespoons

Hamburger buns

2, preferably whole grain or brioche

Tomato

1, sliced

Lettuce leaves

2, washed and dried

Red onion

1/4, thinly sliced

Pineapple slices

2, fresh or canned

Teriyaki sauce

1/2 cup

Instructions

1. To prepare the teriyaki sauce, combine 1/4 cup soy sauce, 1/4 cup water, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 teaspoon minced garlic in a saucepan. Bring to a simmer over medium heat, stirring until thickened. Set aside.
2. Preheat the grill to medium-high heat.
3. Season the chicken breasts generously with salt and pepper on both sides.
4. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
5. During the last few minutes of grilling, brush the prepared teriyaki sauce onto the chicken, ensuring a nice glaze forms.
6. Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
7. While the chicken is resting, grill the pineapple slices for about 2-3 minutes on each side until they are caramelized and heated through.
8. Toast the hamburger buns on the grill for 1-2 minutes until golden and slightly crisp.
9. Spread mayonnaise on the bottom half of each bun to add creaminess and flavor.
10. Layer a lettuce leaf on top of the mayonnaise for added crunch.
11. Place a grilled chicken breast on top of the lettuce.
12. Top with grilled pineapple slices, red onion, and tomato slices for freshness and color.
13. Cover with the top half of the bun.
14. Serve the teriyaki chicken sandwiches immediately with extra teriyaki sauce on the side for dipping, if desired.