Ingredients
Scale
- 4 chicken breasts (5–6 ounces each)
- 1/2 cup hoisin or teriyaki sauce
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pineapple juice
- 4 pineapple rings
- 4 brioche buns
- 1 cup shredded cabbage
- 2 tablespoons mayonnaise
Instructions
- Marinate the chicken: Mix hoisin sauce, soy sauce, and pineapple juice in a bowl. Reserve some marinade and coat chicken with the rest. Refrigerate for at least 2 hours.
- Make the slaw: Combine mayonnaise, rice vinegar, reserved marinade, cabbage, green onions, and cilantro in another bowl. Mix well and refrigerate.
- Grill the chicken: Heat a grill pan over medium-high heat with oil. Cook chicken for 3-5 minutes per side until internal temperature reaches 165°F.
- Grill pineapple: In the same pan, grill pineapple rings for 1-2 minutes on each side.
- Assemble sandwiches: Brush chicken with reserved marinade, place on brioche buns, top with grilled pineapple and slaw.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: MAIN DISHES
- Method: Grilling
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 7g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg