Maui Chicken Sandwich

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Marinate the Chicken Whisk together the following ingredients to make the marinade: - 2 lbs boneless chicken thighs - 3 cloves garlic, minced - ½ cup low‑sodium soy sauce - 1 tablespoon rice vinegar - 1 tablespoon brown sugar - 1 teaspoon kosher salt - ¼ cup olive oil Coat the chicken thighs thoroughly in the marinade and refrigerate for at least 1 hour, or overnight for deeper flavor.

Step 2

Step 2. Grill the Chicken and Pineapple Grill the chicken over medium heat until charred and fully cooked, brushing with extra marinade or sauce during the last few minutes. The chicken should reach about 175°F internally. Brush pineapple rings with soy sauce and grill until caramelized and lightly charred.

Step 3

Step 3: Make the Teriyaki Sauce Heat 1 tablespoon olive oil in a pan over medium heat. Add 3 cloves garlic, minced, and cook until fragrant. Stir in: - ¼ cup low‑sodium soy sauce - 2 teaspoons onion powder - 1½ teaspoons sesame oil - 2 teaspoons fresh ginger, minced - ⅓ cup honey - 3 tablespoons unsalted butter - ½ teaspoon black pepper - Salt, to taste Simmer 3–5 minutes until slightly thickened. Finish with sliced green onion and toasted sesame seeds.

Step 4

Step 4. Build the Sandwich Toast the buns. Spread Sriracha mayo on the bottom bun, add grilled chicken, a slice of grilled pineapple, and a scoop of creamy slaw. Drizzle with extra teriyaki sauce and top with the bun.