Dinner

Grilled Chicken Sandwiches with Teriyaki Sauce Recipe

Byluca Carter July 11, 2026July 11, 2026

Introduction

These Grilled Chicken Sandwiches with Teriyaki Sauce offer a perfect balance of sweet and savory flavors. Juicy marinated chicken pairs beautifully with caramelized pineapple and a crisp cabbage slaw, all nestled in soft brioche buns. A delicious twist on a classic sandwich that’s easy to prepare and sure to impress.

The image shows two grilled chicken sandwiches on a wooden board with a white marbled background. Each sandwich has a soft, light brown bun with a slightly shiny top. Inside, there is a grilled chicken breast with visible char marks, topped with slices of pineapple, and a layer of purple and white coleslaw, giving a mix of colors and textures. The coleslaw appears fresh and slightly creamy, sitting just below the top bun while the sandwich's bottom bun is plain and soft. In the background, some green herbs add a small touch of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts (5-6 ounces each)
1/2 cup teriyaki sauce

3 tablespoons low sodium soy sauce
3 tablespoons pineapple juice

4 brioche buns
4 pineapple rings

1 cup shredded cabbage
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar

Salt and pepper, to taste
1 clove garlic, minced

Instructions

Step 1: Prepare the chicken marinade by mixing teriyaki sauce, soy sauce, and pineapple juice in a bowl. Set aside a small amount of this mixture for the slaw later.

Step 2: Season chicken breasts with salt and pepper, then add minced garlic to the marinade. Place the chicken in the marinade and refrigerate for at least 2 hours.
Step 3: Make the slaw by whisking together mayonnaise, rice wine vinegar, and the reserved marinade. Gently fold in the shredded cabbage until coated.
Step 4: Preheat your grill and cook the marinated chicken for 3-5 minutes per side, or until fully cooked to an internal temperature of 165°F (74°C). Grill pineapple rings until they develop caramelized grill marks.

Step 5: Assemble the sandwiches by placing the grilled chicken on the brioche buns, topping each with a pineapple ring and a generous scoop of the cabbage slaw.

Tips & Variations

For extra flavor, toast the brioche buns on the grill for 1-2 minutes before assembling the sandwiches.
Substitute shredded kale for cabbage if you prefer a sturdier slaw.

Add sliced avocado or pickled red onions for additional texture and taste.
If you don’t have pineapple juice, orange juice can be a good substitute in the marinade.

Storage

Store leftover grilled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the grill or in a skillet to avoid drying it out. Assemble fresh sandwiches before serving to keep the buns from becoming soggy.

How to Serve

Two grilled chicken sandwiches are placed on a wooden board over a white marbled surface. Each sandwich has a soft, light brown bun with a slightly shiny top. Inside, there is a layer of grilled chicken breast with a shiny, slightly charred texture. On top of the chicken, there is a layer of light yellow grilled pineapple rings, followed by a layer of purple and white shredded coleslaw. The background is a soft blue color, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well and tend to be more flavorful and juicy. Adjust grilling time as needed since thighs may take slightly longer to cook through.

Is it possible to make this recipe without a grill?

Absolutely! You can cook the chicken and pineapple rings on a grill pan or in a hot skillet on the stove. Just watch carefully to achieve a nice sear and caramelization.