Grilled Teriyaki Sandwiches with Pineapple, Bacon and Swiss

One of the biggest stress relieving things I can do for myself is to come up with a weekly meal plan. There are only a few things that are more frustrating and stressful than not knowing what I’m going to make. This was a good week because I easily came up with five meals without really trying and that isn’t something that happens often. This was one of them:

Teriyaki Marinade – heavily adapted from Allrecipes

  • 1/3 cup white sugar
  • 2 TBSP honey
  • 1/2 cup low sodium soy
  • 1/4 cup rice wine vinegar
  • 1 clove garlic, minced
  • 1/3 tsp. grated fresh ginger
  • 1/4 teaspoon ground black pepper
  • 1.5 pounds of boneless, skinless chicken breast – pounded thin
  • these buns
  • 1 pineapple sliced 1/2″
  • 3 strips bacon
  • 3 slices baby swiss
  • romaine lettuce

Directions –

1. Combine first 7 ingredients in a microwave safe container. Heat the marinade for about 1 minute or until the sugar is dissolved. Set aside to cool.

2. Place pounded chicken in a Ziploc bag and pour marinade over top. Marinade for at least 12 hours.

3. Preheat grill to 350 -400 degrees. Grill the chicken for 15 – 20 minutes total. Once you’ve flipped the chicken to cook the other side, put the pineapple slices on the grill. After about 5 minutes, flip the pineapple slices over and place the bacon and cheese on the chicken to warm through.

Baked Teriyaki Chicken

I have used this recipe so many times and we’re not sick of it yet. This time however, I served myself a lot less rice than I used to and tons more veggies instead. This picture was taken after I had already eaten some (oops) then I remembered I wanted to blog about it! Normally this is served over white rice and steamed broccoli then topped with some of the sauce the chicken cooked in – it’s so yummy! Thanks for reading, enjoy!

Baked Teriyaki Chicken Ingredients – adapted from Allrecipes.com

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions –

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.