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Wednesday, October 12, 2011

Teriyaki Grilled Chicken Sandwich

We made this sandwich after visiting Red Robin and realizing that we could no longer eat our favorite item from there knowing the nutrition info! So we decided to give it a go ourselves. YUMMM... turned out great. The kids just ate the marinated chicken and grilled pineapple but we assembled ours into a sandwich which you can customize however you like it.

Boneless Chicken Breasts
1 cup Teriyaki Sauce
Sandwich Rolls
Shredded lettuce
Pineapple slices
Chipolte Mayonnaise (we use Kraft, only 40 calories for 1 TBS, which is PLENTY)
1/4 Red onion, chopped & sauteed with a dash of olive oil in a non stick skillet (optional)
Tomato slices (optional)

Put chicken breasts in a resealable bag, pour teriyaki over and seal. Refrigerate for several hours. Once ready to cook, remove chicken and discard marinade. Heat grill to medium high heat. Add the chicken. After several minutes, add the pineapple slices to the grill. Watch carefully and turn often until they have nice grill marks. Once done, remove & set aside. Add the rolls for a few seconds on each side or until toasted, remove and set aside. Cook chicken until done. Then make your sandwich! Add the chicken, pineapple, spicy mayo, lettuce and whatever else you choose to your toasted roll and enjoy!!


  1. This sounds great! When I order it at RR I ask for a whole wheat bun, no mayo, and 1 slice of cheese (they use 3!) and that cuts the calories back TREMENDOUSLY. I'm definitely making this at home though.

  2. We don't even use cheese and it still rocks! The teriyaki makes the chicken so very tender and flavorful and that combined with the grilled pineapple is mind blowing! lol