| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings | sandwiches |
Ingredients
- 4 chicken breasts
- 1/2 cup Teriyaki sauce
- Pineapple slices in juice or fresh
- 4 Bays English Muffins
- 4 sharp cheddar sliced (Sharp Vermont is my favorite)
- tomato sliced
- red onion sliced
- romaine leaves
Teriyaki Mayo Sauce
- 3 Tbsp mayo
- 1 1/2 Tbsp teriyaki sauce
- 1/2 tsp red pepper flakes optional and can be varied depending on heat preferred.
Ingredients
Teriyaki Mayo Sauce
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Instructions
Sandwiches
- Marinade chicken for at least one hour prior to cooking. Prepare Teriyaki mayo.
- Preheat grill to medium heat. Grill chicken until fully cooked and thermometer reads 165º.
- Grill pineapple on grill for several minutes on each side.
- Toast your English muffins until browned (either in grill, via broiler or toaster).
- To assemble sandwich, smear a generous amount of teriyaki mayo sauce on one half of muffins. Place cheese on other side.
- Layer chicken, pineapple, tomato, red onion and romaine leaves. Add more sauce if desired and serve immediately!
Teriyaki Mayo
- Combine mayo, 1 tablespoon teriyaki sauce and red pepper flakes. Mix well.
Recipe Notes
If you don't have a grill, simply cook chicken & pineapple on your stovetop. Searing the chicken breast & pineapple gives it a great boost of flavor.
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