Grilled Teriyaki Chicken Sandwiches with Sesame Ginger Mayo
These grilled chicken sandwiches feature tender, flattened chicken breasts glazed with teriyaki sauce and topped with grilled pineapple and a homemade sesame-ginger mayonnaise. The chicken is pounded thin for quick, even cooking and maximum flavor absorption. Sweet grilled pineapple adds tropical flair while the creamy sesame-ginger mayo provides a perfect balance of nutty and spicy notes. Served on toasted sesame kaiser rolls with crisp lettuce, these sandwiches make an impressive weeknight dinner or casual entertaining option that brings restaurant-quality flavors to your backyard grill.
Ingredients
- ⅓ cup mayonnaise
- 4 teaspoons teriyaki baste and glaze, purchased
- 4 teaspoons green onions, finely chopped
- 1 teaspoon honey
- 1 teaspoon sesame seed, toasted
- 1 teaspoon fresh gingerroot, grated
- 4 boneless skinless chicken breast halves
- 4 sesame-topped kaiser rolls, splitbrioche buns1:1upgrade
richer flavor
- 1 8-oz. can pineapple slices, well drained
- 4 leaves green leaf lettuce
- 2 teaspoons green onions, chopped(optional)
Instructions
- 1
Heat grill and combine mayonnaise, teriyaki glaze, green onions, honey, sesame seeds, and ginger in small bowl
- 2
Place chicken between plastic wrap and pound to 1/2 inch thickness with meat mallet
- 3
Brush flattened chicken and pineapple slices with teriyaki glaze and refrigerate until ready to grill
- 4
Grill chicken over medium heat for 8 to 10 minutes, turning once and brushing with remaining glaze
- 5
Toast kaiser rolls cut-side down on grill during last 1 to 2 minutes of cooking
- 6
Grill pineapple slices for 1 minute, turning once
- 7
Spread sesame-ginger mayonnaise on bottom roll halves and top with lettuce, chicken, remaining mayo, and pineapple
- 8
Sprinkle with green onions and cover with top halves of rolls
Tips
Pound chicken to even 1/2 inch thickness for quick, uniform cooking and better teriyaki glaze absorption.
Brush pineapple with extra teriyaki glaze before grilling to prevent sticking and enhance caramelization.
Make sesame-ginger mayo ahead and refrigerate - flavors improve after sitting for 30 minutes.
Good to Know
Refrigerate assembled sandwiches up to 2 hours. Store components separately for best texture - mayo mixture up to 3 days, cooked chicken 3-4 days.
Make sesame-ginger mayo up to 3 days ahead. Pound and marinate chicken up to 24 hours ahead. Grill just before serving for best texture.
Serve immediately while chicken is warm and rolls are toasted. Provide napkins as sandwiches can be messy with the pineapple juice.
Common Mistakes
Don't skip pounding chicken or it will cook unevenly and be tough.
Avoid over-grilling pineapple or it becomes mushy - just 1 minute per side.
Don't assemble sandwiches too far ahead or rolls will become soggy from the mayo and pineapple.
Substitutions
homemade version
better texture
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well but increase cooking time to 12-15 minutes total. They stay more moist and have richer flavor than breasts.
What if I don't have a meat mallet for pounding?
Use a rolling pin, heavy skillet bottom, or even a wine bottle. The key is gentle, even pressure to flatten without tearing the meat.
How long will leftover mayo mixture keep?
The sesame-ginger mayo keeps refrigerated for up to 5 days in an airtight container. Great for other sandwiches or as a dipping sauce.