These Polynesian Chicken Sandwiches offer a delicious fusion of sweet and savory flavors. Tender chicken breasts are pounded thin, marinated in a rich teriyaki sauce, and broiled until perfectly glazed. Topped with a slice of Swiss cheese and warm pineapple, the sandwich achieves a wonderful balance of textures. Served on diagonally cut French bread and finished with a creamy, ginger-spiced mayonnaise and fresh alfalfa sprouts, this dish is a crowd-pleaser. It’s an excellent choice for weeknight dinners or casual gatherings, bringing a taste of the tropics to your table with minimal fuss.
Polynesian Chicken Sandwiches
Description
These Polynesian Chicken Sandwiches offer a delicious fusion of sweet and savory flavors. Tender chicken breasts are pounded thin, marinated in a rich teriyaki sauce, and broiled until perfectly glazed. Topped with a slice of Swiss cheese and warm pineapple, the sandwich achieves a wonderful balance of textures. Served on diagonally cut French bread and finished with a creamy, ginger-spiced mayonnaise and fresh alfalfa sprouts, this dish is a crowd-pleaser. It&# 226;ÂÂs an excellent choice for weeknight dinners or casual gatherings, bringing a taste of the tropics to your table with minimal fuss.Ingredients
Directions
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Drain the pineapple slices, reserving the juice. Set the pineapple aside.
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In a small bowl, combine 2 teaspoons of the reserved pineapple juice, 1/4 cup mayonnaise, and 1/4 teaspoon ground ginger. Stir well to create the seasoned mayo. Cover and refrigerate.
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In a shallow dish, combine the remaining reserved pineapple juice with 1/4 cup teriyaki sauce.
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Place each chicken breast between two sheets of wax paper. Flatten to 1/4-inch thickness using a meat mallet or rolling pin.
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Cut each flattened breast in half to create four pieces.
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Add the chicken pieces to the teriyaki-pineapple mixture, turning once to coat evenly.
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Cover and marinate in the refrigerator for 2 to 4 hours.
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Preheat the broiler. Remove chicken from marinade, reserving the liquid.
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Place chicken on a broiler pan. Broil 5 inches from the heat for 2 minutes per side, basting once with the reserved marinade halfway through.
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Top each chicken piece with a slice of Swiss cheese and a pineapple slice. Broil for 1-2 minutes until the cheese is melted.
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Place the hot chicken on slices of French bread.
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Spread the seasoned mayonnaise mixture over the chicken. Top with 1/4 cup alfalfa sprouts per sandwich.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 100.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 26.0g9%
- Dietary Fiber 2.8g12%
- Sugars 20.0g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers should be stored separately. Chicken can be refrigerated for up to 3 days. Bread and sprouts are best added fresh when serving.
Substitutions: You can use chicken thighs instead of breasts for more moisture. If you don't have teriyaki sauce, make a quick version with soy sauce, brown sugar, and garlic.
Variations: Add sliced jalapeños or avocado for extra flavor and texture. Try using ciabatta rolls instead of French bread.
Tip: Pound the chicken to an even thickness to ensure uniform cooking. Watch the broiler closely to prevent burning the cheese or pineapple.
