Big Kahuna Chicken Teriyaki Sandwiches
4 boneless, skinless chicken thighs
Teriyaki sauce (recipe follows) or your favorite bottled sauce
3/4 c. brown sugar (if using bottled sauce)
4 slices deli ham
1 can pineapple rings
4 slices Swiss cheese
Red onion, halved and sliced into half moons
4 large Hawaiian or onion buns
Place meat in a large Ziploc bag. Combine bottled Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the sauce to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 2-4 hours.
Pre-heat your grill to medium-high.
Separate remaining Teriyaki sauce into 2 separate bowls (to prevent cross contamination use 2 separate brushes too) one for the pineapple, one for the chicken. Place chicken and pineapple on the grill (medium heat).
Brush with Teriyaki sauce every few minutes until chicken and pineapple are done.
Heat up the ham on the grill until it becomes nice and hot. Slather teriyaki sauce on both sides of the bun.
Place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple and bun top. Serve immediately with remaining grilled pineapple.
Teriyaki Sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 cup white sugar
1 cup soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 inch knob fresh ginger, grated
Fresh-ground pepper, to taste
In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Combine ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from the heat and you’re good to go.