Polynesian Chicken Sandwich Recipe

Prep

Pound each chicken breast to an even thickness about 3/4" (use a meat mallet or rolling pin) for even cooking. Pat dry with paper towels.

Season both sides of the chicken with kosher salt and black pepper. Rub with 1 tablespoon olive oil.

In a shallow dish, combine 3 tablespoons teriyaki sauce and 1 tablespoon fresh lime juice. Add chicken and turn to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Heat a grill or grill pan over medium-high heat and oil the grates lightly. Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and nice char marks form. During the last 2 minutes of cooking, brush the tops of the breasts lightly with an additional 1 tablespoon teriyaki sauce for a glazed finish. Transfer to a cutting board and rest 5 minutes before slicing.

If using whole pineapple, core and dice into 1/2" pieces to make 1 cup. If using canned, drain and pat dry.

In a small skillet over medium heat, melt 1 tablespoon butter. Add pineapple, 1 tablespoon brown sugar, 1/4 teaspoon ground ginger, 1/4 teaspoon smoked paprika and 1/4 teaspoon red chili flakes. Cook, stirring occasionally, until pineapple is caramelized and syrupy, 4–6 minutes. Remove from heat and let cool slightly.

In a small food processor or blender add 4 oil-packed sun-dried tomatoes (drained), 6 basil leaves, 1 clove garlic, 2 tablespoons grated Parmesan, 1 teaspoon lemon juice and 1/2 cup mayonnaise. Pulse until mostly smooth. If mixture is too thick, add up to 1 teaspoon water to reach a spreadable consistency.

Taste and adjust seasoning with 1/4 teaspoon black pepper or a pinch of salt if needed. Transfer to a bowl and refrigerate until assembly.

Split buns or rolls and lightly butter cut sides with 1 tablespoon butter. Toast on a griddle or skillet over medium heat until golden, about 1–2 minutes per side.

Spread about 1.5–2 tablespoons of the sun-dried tomato pesto aioli on the bottom half of each toasted bun.

Place 2 lettuce leaves on the aioli, then add the grilled chicken breast (leave whole or slice on a bias) on top of the lettuce.

Spoon 2–3 tablespoons of the warm spiced pineapple over the chicken. Add thinly sliced red onion and optional cheese slice if using (cheese can be melted briefly under broiler or on the hot chicken).

Top with the other bun half and press gently. Serve immediately.