This post may contain affiliate links. See my disclosure policy for more info.
Grilled teriyaki chicken breast sandwiches are easy to make and are chuck full of flavor. The chicken can be grilled outside or inside depending on the weather and time of year making them a year round favorite at my house.
Nestle the grilled chicken in a roll and top it with grilled pineapple, onion and red bell pepper. For added flavor, brush the roll lightly with fresh teriyaki marinade.
These sandwiches are great served along with hotdogs and hamburgers for summer barbecues or just by themselves for lunch or a quick dinner. Add a side salad and you have a complete meal. Hope you will give them a try.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Boneless, skinless chicken breasts
- Teriyaki marinade – I used G. Hughes brand.
- Pineapples rings, fresh or canned packed in juice
- Onion slices
- Red bell pepper rings or strips
- Low carb rolls – The hubby preferred a 647 Kaiser rolls while I used a 647 sandwich rolls (hamburger bun).
Sodium Alert: The sodium in this recipe is high due to the teriyaki marinade. You can eliminate 240 mg of sodium by NOT brushing the rolls with the marinade. See the recipe card notes for further info.
Making the Teriyaki Chicken Sandwiches
- Chicken breasts of uniform thickness cook more evenly. Place a chicken breast into a plastic gallon size bag. Pound it several times with a rolling pin to flatten it to a uniform thickness of 3/4 – 1″ thicken. Repeat until all the breasts are pounded.
- Place the chicken breasts int a plastic bag and add your favorite teriyaki marinade. Seal the bag and squish the chicken and marinade together. Place the bag in the refrigerator for several hours. Occasionally, flip the bag over to move the marinade around.
- Remove the marinated chicken breasts from the refrigerator. Open and drained the pineapple slices. Slice the red bell pepper and onion.
- Preheat your grill. Due to the weather, I used my indoor grill for this recipe. I have used our outdoor gas grill in the past. When the grill is ready, place the pineapple rings, onion and red bell pepper slices on it.
- When the veggies have grill marks and are tender transfer them to a plate.
- Place the chicken on the grill to cook. Half way through grilling, baste the chicken breasts with the teriyaki marinade.
- When the internal temperature of the chicken breasts reaches 165 – 170°F, transfer the chicken breasts to a plate.
- Open and place your rolls on a plate. Brush both the top and bottom of the rolls with fresh teriyaki marinade. Place a grilled chicken breast on each roll and top it with a ring of the red pepper and onion.
- Add a pineapple ring to each sandwich. Put the top of the roll on the sandwich and serve.
Serving Ideas
- A grilled teriyaki chicken sandwich served with a side of fruit is a satisfying lunch.
- For dinner, you can serve steamed broccoli or stir fried vegetables with this sandwich.
- You can eliminate the roll and serve the grilled teriyaki chicken breast with fried cauliflower rice, pineapple and red bell pepper.
WW 4 pt with a 647 sandwich roll (adjust pts for different rolls)
Servings: 2 sandwiches
Calories: 375kcal
Equipment
- Chef knife
- Cutting board
- Cuisinart Elite Griddler
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ c teriyaki marinade, I used G. Huges brand
- 2 pineapple rings, canned packed in juice
- 2 slices onion
- 2 rings red bell pepper
- 2 rolls, I used a 647 sandwich roll and a Kaiser roll
- 2 tbsp G. Hughes teriyaki marinade for rolls
Instructions
Prepping the Chicken Breasts
- Place a chicken breast into a gallon plastic bag. Using a rolling pin, pound the chicken breast until it is a uniform thickness of ¾ - 1". Repeat on the other chicken breast.
- Place the pounded chicken breasts into a zip-lock storage bag with the ¼ c of teriyaki marinade. Seal the bag and squish the chicken around to coat it with the marinade. Place the bag of chicken breasts and marinade in the refrigerator for at least 2 hr. Occasionally flip the bag over to move the marinade around.
Cooking the Sandwich Contents
- Preheat your inside or outside grill. For this recipe post, I used an inside Cuisinart contact griddler. I preheated it to 400℉.
- When the grill is ready, place the pineapple rings, onion slices and red bell pepper rings or strips on the grill and close it. Grill for 2 min and then check them. You are looking for the pineapple rings and onion and red pepper slices to have grill marks and be tender. When they are done transfer them to a plate.
- Put the chicken breasts on the grill and close it. Grill for 1 min. Open the grill and baste the chicken breasts with teriyaki marinade if the outer surface of the chicken is cooked. Close the grill and cook another min. Use a thermometer and check the internal temperature. The chicken breasts are done when the temperature is 165-170℉. On my griddler, the chicken cooks in about 2 - 2½ min depending on the thickness. Cooking times will vary depending on your grill.
Constructing the Sandwiches
- Open the rolls and place them on a plate. Brush both sides of the rolls with fresh teriyaki marinade.
- Place the chicken breast on the bottom roll. Top with the grilled red bell pepper ring or strips and a slice of the grilled onion. Place the grilled pineapple ring on top.
- Place the top of the rolls on the sandwiches and serve.
Notes
The sodium content for this recipe is high. I did not measure what was left of the marinade in the bag after grilling and basting the chicken. So the sodium contribution from this is probably less than what I counted for the whole amount.
You can eliminate 240 mg of sodium by not brushing the roll with the marinade.
Using a 647 Kaiser roll for the hubby's sandwich adds an extra 1pt to the sandwich for a total of 5 pt.
My hubby is not on WW so the included nutritional info is for the sandwich with the 647 sandwich roll that I used for my sandwich.
Nutrition
Serving: 1sandwich | Calories: 375kcal | Carbohydrates: 36.7g | Protein: 51.7g | Fat: 6g | Saturated Fat: 1.5g | Sodium: 901mg | Fiber: 9.6g | Sugar: 9.4g
Tried this recipe?Let us know how it was!
