Sweet, savory, and super easy, this Grilled Teriyaki Chicken Sandwich has it all and then some! Ready in just a few minutes and bursting with flavor, this will soon become a family favorite…I guarantee!

Grilled teriyaki chicken sandwich on plate with grilled pineapple and toppings


Believe it or not, the inspiration for this grilled teriyaki chicken sandwich comes all the way from the Caribbean. When my husband and I were still dating, we took a vacation together to see if we could stand each other for a week straight. (I highly recommend this test, by the way.) We went to St. Thomas and had a flipping amazing time. The water is a brilliant turquoise blue, the sand is snow white and powder fine, and the restaurants are insanely fabulous. And that’s where I had the best grilled teriyaki chicken sandwich OF MY LIFE.

Really though, it was amazing and it’s so easy to make that we’ve been whipping them up every summer since that trip. This grilled teriyaki chicken sandwich is ready in a flash so it’s perfect for a quick lunch or easy weeknight dinner. So, so simple and fantastic with a side of Hawaiian Macaroni Salad or this Broccoli Salad with Bacon. Winner, winner, chicken dinner. 

(Love teriyaki chicken? Me too! Try my Grilled Teriyaki Chicken Kabobs and Grilled Teriyaki Chicken Lettuce Wraps with Pineapple Slaw next.)

Overhead view of ingredients for grilled teriyaki chicken sandwiches

Ingredients for Grilled Teriyaki Chicken Sandwich

It’s sandwich time! Here’s an overview of what you’ll need; the full ingredient list with measurements and quantities is located in the recipe card at the bottom of the page.

  • Boneless, skinless chicken breasts – While I haven’t used chicken thighs to make grilled teriyaki chicken sandwiches, I think you definitely could if thighs are your jam. Just keep in mind they take longer to cook.
  • Teriyaki sauce – I use my Homemade Teriyaki Sauce recipe.
  • Swiss cheese – Yes, it sounds odd but go with it. It’s the best decision ever. 
  • Pineapple rounds – Fresh is best, but canned will do in a pinch. (They’re also a lot sweeter and softer if that’s a decider for you.)
  • Garlic aioli – Otherwise known as garlicky mayo.
  • Lettuce leaves – I like something crunchy for texture.
  • Red onion – Slice these verrrry thin and they’ll add just the right amount of flavor.
  • Hamburger buns – Onion buns are a delight, brioche buns are always a hit, or just go for your classic sesame seed topped bun.
Overhead view of grilled chicken teriyaki sandwich on plate with bun open

How to Make Grilled Teriyaki Chicken Sandwich

The full directions are in the recipe card, but here’s a quick overview of the steps involved in this recipe.

  1. Marinate the chicken. Place the chicken in a zip-top bag with the teriyaki sauce. Refrigerate for 30 minutes or up to overnight.
  2. Grill the chicken. Add the chicken to a preheated grill and cook for 3 to 4 minutes per side. 
  3. Cheese it. Reduce the heat to low and add a slice of cheese on each chicken breast. 
  4. Grill the pineapple. Cook the pineapple rings for 2 to 3 minutes per side.
  5. Assemble. Spread aioli on the tops of the buns. On the bottoms, add the lettuce, onion, chicken, and pineapple. Top with the other half of the bun and serve.
Grilled teriyaki chicken sandwich on plate with top of bun set to side

Tips for Making Grilled Teriyaki Chicken Sandwiches

These grilled teriyaki chicken sandwiches are quick and simple, but these tips will help you make them perfect—and tailored to your family’s tastes!

  • Get a head start. I like to keep some chicken in the freezer already marinated in teriyaki sauce so on those nights when you have no idea what to make you can just grab it, thaw and grill.
  • Don’t over-marinate. Beyond an overnight marinating time and you’re looking at some weirrrrrd mushy chicken. There’s a sweet spot between over- and under-marinating!
  • Take a raincheck on grilling. If your grilling plans are rained out, you can use an indoor grill or grill pan, or make baked teriyaki chicken in the oven.
  • Mix up the cheese. If I haven’t convinced you on the Swiss (seriously, just try it!), you can use pepper jack, Monterey Jack, or provolone instead.
  • Go low(er)-carb. Skip the bun and serve this grilled teriyaki chicken over a bed of salad greens for a lighter option. (With the sweet sauce and pineapple, it’s still not low carb, but it does trim the total carb count down.)
  • Preheat the grill sufficiently. The key to not-dry-not-rubbery chicken breasts is to make sure your grill is preheated so the chicken cooks quickly. Longer cooking time = more potential for disappointing chicken.
Grilled teriyaki chicken sandwich cut in half on plate

What to Serve With Grilled Teriyaki Chicken Sandwiches

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Grilled teriyaki chicken sandwich on plate with grilled pineapple and toppings

Get the Recipe: Grilled Teriyaki Chicken Sandwich

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 1 hour 15 minutes
Ready in just a few minutes and bursting with flavor, this grilled teriyaki chicken sandwich recipe is destined to become a family favorite!
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Ingredients

  • 4 boneless, skinless chicken breasts halves
  • 1/2 cup teriyaki sauce
  • 4 slices swiss cheese
  • 4 slices pineapple rounds
  • 4 tablespoons garlic aioli
  • 4 lettuce leaves
  • thinly sliced red onion
  • 4 hamburger buns

Instructions 

  • Place the chicken in a resealable bag and add the teriyaki sauce. Squeeze the air out of the bag and seal. Marinade for 30 minutes or overnight.
  • Preheat the grill.
  • Grill the chicken over high heat for 3-4 minutes on each side. Turn the heat to low and top each chicken breast with one slice of cheese.
  • While the cheese melts, grill the pineapple for 2-3 minutes on each side.
  • Spread 1 tablespoon of aioli on each of the top halves of the bun.
  • Place one lettuce leaf, red onion, chicken and pineapple on the bottom half of the roll.
  • Top with the remaining bun.
  • Serve immediately.
Serving: 1g, Calories: 3338kcal, Carbohydrates: 57g, Protein: 510g, Fat: 104g, Saturated Fat: 33g, Cholesterol: 1413mg, Sodium: 2909mg, Potassium: 9218mg, Fiber: 8g, Sugar: 27g, Vitamin A: 2985IU, Vitamin C: 55.8mg, Calcium: 523mg, Iron: 16.5mg
Author: Kellie
Course: Dinner, lunch
Cuisine: asian