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This Teriyaki Chicken Sandwich is simple to make but packed full of flavor from the easy marinade, grilled pineapple, and crunchy slaw. You can even marinate the chicken overnight if you want to prep the recipe in advance.
Serve our grilled teriyaki chicken sandwiches with the extra slaw and chips or fries (such as these air fryer frozen french fries).Pin this recipe for later!
Table of Contents
Why We Love This Recipe
- Tender and Juicy Chicken – Marinating the chicken not only adds flavor but also makes the breasts more tender.
- Caramelized Pineapple – Quickly browning the pineapple rings in the same pan takes the sandwich over the top!
- Crunchy Slaw – The easy coleslaw is great on the sandwich and served on the side.
Ingredients For A Teriyaki Chicken Sandwich
- Chicken Breast – It’s best to slice them in half or pound thin when using breasts for sandwiches
- Brioche Buns
- Coleslaw Mix – You can also use your own by combining shredded green and red cabbage with shredded carrots.
- Green Onions and Fresh Cilantro
- Canned Pineapple Rings, with Juice – You can use fresh cut pineapple in place of the canned rings. If using fresh pineapple, I like to add 1.5 tablespoon of sugar in place of the pineapple juice the recipe calls for.
- Hoisin or Teriyaki Sauce
- Low Sodium Soy Sauce
- Minced Garlic – Freshly minced is best, but you can use the pre-minced garlic in a jar too.
- Rice Wine Vinegar
- Salt, Pepper, and Cooking Oil (like canola oil)
How To Make This Teriyaki Chicken Sandwich Recipe
See recipe card below for ingredient quantities and full instructions.
Mix Marinade – In a large bowl, mix together the hoisin, soy sauce, and some of the pineapple liquid. Make sure to reserve two tablespoons of this mixture in a small bowl. Place another 2 tablespoons of this mixture into a medium bowl and add in the rice vinegar and mayonnaise, mix well and set aside for the slaw.
Marinate Chicken – Season the chicken with salt and pepper then add to the large bowl with the marinade and add the garlic. Let the chicken marinate in the fridge for at least 2 hours or overnight.
Coleslaw – To the medium bowl that has the slaw dressing, add the coleslaw mix, green onion, and cilantro. Toss to coat, adjusting seasoning to taste, and set aside.
Cook Chicken – Heat a large grill pan or heavy skillet over medium high heat and add a drizzle of oil. Cook the chicken, turning periodically, until fully cooked (165℉ internal temperature).
Cook Pineapple – In the same pan, add the pineapple rings and cook until browned and caramelized on both sides.
Assemble Sandwiches – Build the grilled teriyaki chicken sandwich by brushing the chicken with the reserved marinade and placing on the bun before topping with a pineapple ring and some slaw. Serve and enjoy!
Teriyaki chicken pairs well with many flavors like pineapple, green onions, cilantro, and coconut. For this recipe, we paired it with a tangy Asian-inspired coleslaw.
While a teriyaki sauce is typically thicker than a marinade, you can use them interchangeably. The most important piece to remember is once a marinade has been used with the raw meat it can NOT be used as a sauce (for food safety reasons). You need to reserve a little bit of the marinade before to brush on after cooking.
You can use them interchangeably. But if you want to thicken the teriyaki marinade to use as a sauce you can add the marinade to a pot and add a cornstarch slurry then bring to a simmer until thickened.
- Chicken Thighs Instead of Breasts – This recipe can be made using boneless chicken thighs as well. It may take more time to cook them through, so you can sear them on the grill and then cook them in a 375℉ oven until the center reaches 175℉. Thighs are safe to eat at 165℉, but bringing them up 10 more degrees helps to ensure that they will be tender and gives time for the connective tissues to break down more.
- Lots of Slaw – This recipe makes plenty of slaw. You can serve the extra alongside the sandwiches.
- Season Slaw to Taste – Make sure to taste the slaw before you use it, and season with salt and pepper to taste, as different hoisin or teriyaki sauces have different salt contents.
- Size of Chicken Breasts – I recommend finding small chicken breasts that are pink in color, as these will be better quality and texture than large chicken breasts. If you have very large chicken breasts they can be sliced in half to make cutlets, or you can cook the breasts as is, and then slice the chicken to make sandwiches. If the chicken breasts are very large, you will likely need to finish cooking them in the oven to ensure they are cooked all the way through, without overcooking the outside.
Storage and Make Ahead
Make Ahead: This meal could easily be made or prepared a day ahead of time. Just marinate the chicken overnight and keep the coleslaw mix and dressing separate until ready to use.
Store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days, but the slaw is best if eaten within 24 hours.
More Sandwich Recipes
- Veggie Pita Sandwich
- Reuben Sandwich Sliders
- Cuban Sandwich Recipe
- Hot Chicken Bacon Ranch Sliders
- Slow Cooker Pulled Beef Sandwiches
- Grilled Chicken Sandwich
- Buffalo Chicken Sandwich
- Crispy Dill Chicken Sandwich
Teriyaki Chicken Sandwich
- 1/2 cup bottled hoisin or teriyaki sauce divided
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pineapple juice
- 4 chicken breasts about 5-6 ounces each
- Kosher salt
- Black pepper
- 2 garlic cloves minced
- 2 tablespoons mayonnaise
- 1 tablespoon rice wine vinegar
- 1 cup shredded cabbage or coleslaw mix
- 1 tablespoon sliced green onions
- 1 tablespoon cilantro chopped fine
Teriyaki Chicken Sandwich
- 4 pineapple rings with juice
- 2 tablespoons cooking oil such as canola
- 4 brioche buns
- In a large bowl, mix together the hoisin, soy sauce, and 3 tablespoons of pineapple juice. Reserve 4-5 tablespoons of this mixture in a small covered bowl in the refrigerator for use later.
- Season chicken with salt and pepper. Add the minced garlic and chicken to the marinade. Cover and refrigerate for at least 2 hours or up to overnight.
- In a medium bowl, combine the rice vinegar, mayonnaise and 2 tablespoons of the reserved marinade. Add the coleslaw mix, green onion and cilantro. Toss to coat. Taste and adjust seasoning then refrigerate until ready to use. (You can do this up to 24 hours in advance).
- Heat a large grill pan or heavy skillet over medium-high heat. Add a drizzle of oil and cook the chicken, about 3-5 minutes per side, until a thermometer registers the internal temperature to 165℉. Transfer to a plate to rest. (Note – if the outside is becoming too dark, finish the chicken in a 375℉ oven until recommended temp is reached).
- In the same pan, place 4 pineapple rings and cook on both sides for 1-2 minutes, until nicely browned and caramelized.
- To build the sandwich, brush chicken with remaining reserved marinade and place on the bottom bun, top with a grilled pineapple ring and some slaw. Serve immediately.