Spicy-Sweet Grilled Chicken and Pineapple Sandwich Recipe
Not even the relatively healthy genre of grilled chicken sandwiches is a safe bet when you seek sustenance away from home. That’s because places like Outback go long on the oil and the dressing, gobbling up (in this case) half of your day’s saturated fat and sodium. Our sandwich is a spicy-sweet combination of teriyaki-glazed chicken, juicy grilled pineapple, and fiery jalapeños—a chicken sandwich to end all fatty chicken sandwiches. Trust us: You won’t miss the fried versions at all once you sink your teeth into this sweet and savory combination.
Nutrition: 400 calories, 11 g fat (6 g saturated), 640 mg sodium
4 boneless, skinless chicken breasts (4–6 oz each)
4 slices Swiss cheese
4 pineapple slices (1⁄2″ thick)
4 whole-wheat buns (Note: Whole-wheat buns are often made with a small percentage of whole grains and a surplus of sugar. Settle on a brand with 3 grams of fiber and fewer than 110 calories per bun. Nature’s Own Whitewheat buns are the best in show.)
1 red onion, thinly sliced
How to Make It
- Combine the chicken and enough teriyaki sauce to cover in a resealable plastic bag and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
- Heat a grill until hot (You shouldn’t be able to hold your hand above the grates for more than 5 seconds.)
- Remove the chicken from the marinade and place on the grill; discard any remaining marinade.
- Cook for 4 to 5 minutes on the first side; flip and immediately add the cheese to each breast.
- Continue cooking until the cheese is melted and the chicken is lightly charred and firm to the touch. Remove and set aside.
- While the chicken rests, add the pineapple and the buns to the grill. Cook the buns until they’re lightly toasted and the pineapple until it’s soft and caramelized, about 2 minutes per side.
- Top each bun with chicken, red onion, jalapeño slices, and pineapple. If you like, drizzle the chicken with a bit more teriyaki sauce.
Eat This Tip
How to Shop for Cheaper Chicken
Boneless, skinless chicken breasts may be America’s most popular protein, but they’re not exactly its cheapest. Want to cut the tab for this sandwich nearly in half? Switch to frozen. An in-house taste test at Men’s Health found little to no discrepancy in flavor. The only real difference? Fresh chicken breast runs around $6 a pound, while a pound of frozen works out to be less than $4.