Include in Print View:

Polynesian Chicken Sandwiches

Polynesian Chicken Sandwiches recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 100.0
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
  • 8 ounce Can pineapple slices
Directions
  1. 1
    Drain the pineapple slices, reserving the juice. Set the pineapple aside.
  2. 2
    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.
  3. 3
    In a shallow dish, combine the remaining reserved pineapple juice with 1/4 cup teriyaki sauce.
  4. 4
    Place each chicken breast between two sheets of wax paper. Flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  5. 5
    Cut each flattened breast in half to create four pieces.
  6. 6
    Add the chicken pieces to the teriyaki-pineapple mixture, turning once to coat evenly.
  7. 7
    Cover and marinate in the refrigerator for 2 to 4 hours.
  8. 8
    Preheat the broiler. Remove chicken from marinade, reserving the liquid.
  9. 9
    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.
  10. 10
    Top each chicken piece with a slice of Swiss cheese and a pineapple slice. Broil for 1-2 minutes until the cheese is melted.
  11. 11
    Place the hot chicken on slices of French bread.
  12. 12
    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.

Keywords: chicken, teriyaki, pineapple, sandwich, swiss cheese, french bread, broiled, ginger, mayonnaise, alfalfa sprouts, marinated, polynesian, glazed, lunch, dinner, easy, quick, flavorful, tropical
Read it online: https://www.chefs-mate.com/recipe/polynesian-chicken-sandwiches/