Island Chicken Sandwich

Island Chicken Sandwich

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Ingredients

  • 4 boneless chicken breasts (about 2 lbs.)
  • 1 cup Soy Vay® Island Teriyaki Marinade & Sauce
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. mayonnaise
  • 8 slices sandwich bread
  • 4 pineapple rings
  • 1 cup fresh spinach
  • 1 tomato
  • 1/2 red onion

Prep

  • 1.
    Arrange the chicken breasts in a shallow dish or resealable plastic container.
  • 2.
    Pour the Island Teriyaki sauce over top and turn chicken until evenly coated.
  • 3.
    Cover and marinate in the fridge for about 2 hours.
  • 4.
    When chicken is ready, you should discard any leftover marinade.
  • 5.
    Prepare a charcoal grill for direct cooking over medium-high heat.
  • 6.
    Slice the tomato and red onion.

Cook

  • 1.
    Grill the chicken until golden brown and an internal temperature of 165ºF has been reached, about 4 minutes per side. Keep the lid on as much as possible to ensure even cooking.
  • 2.
    Place the sandwich bread on the grill and toast until golden brown.
  • 3.
    Spread the mayo and Dijon mustard onto 4 slices of the toasted bread.
  • 4.
    Place the chicken on those 4 slices.
  • 5.
    Top with the pineapple, spinach, tomato and onion and the other 4 slices of bread.
  • 6.
    Serve immediately.

Notes

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