The chicken is the one in the middle. I got this recipe idea from the Food Network magazine, but I changed it a bit.
Yield: One large sandwich (could serve up to 4 people as an appetizer or just 1, if you're real hungry!)
1 1/2 pounds boneless skinless chicken breasts
1/2 cup teriyaki marinade, plus more for serving (see below)
1/2 cup sour cream
2 tbsp sriracha
4-6 pineapple slices (fresh or canned)
1 24-inch baguette
Vegetable oil or spray, for grill
Lettuce and tomato for garnish, if desired
Teriyaki sauce (if you don't want to make this, you can buy it at any store)
1/2 cup soy sauce
1/4 cup water
3 tbsp sesame oil
2 tbsp rice wine vinegar
2/3 cup brown sugar
2 tsp minced garlic
1 1/2 tsps minced ginger
1/2 tablespoon cornstarch
To make: Simmer all ingredients until sugar dissolves. Stir in cornstarch to thicken.
Teriyaki Chicken Recipe:
Combine chicken and teriyaki sauce in a bowl and marinate for at least one hour and up to overnight. When ready to cook, bring meat to room temperature. Preheat grill to medium high (if you don't have a grill, you can cook this on the stovetop or in a wok).
Mix the sour cream and sriracha in a bowl and season to taste with salt and pepper.
Grill the pineapple slices until caramelized, about 2 minutes per side, then set aside to cool. Remove the chicken from the marinade and season with salt and pepper. Coat the grill grates lightly with vegetable oil, otherwise the marinade of the chicken will stick. Grill the chicken until cooked and tender, approximately 5 to 7 minutes per side. Allow to rest for about 10 minutes, then slice.
Time to make the sammie! Split the baguette in half lengthwise and lightly toast (on the grill if possible for that smoky flavor!). Spread the sriracha cream on one side of the baguette. Layer the chicken on the bottom. Top with the grilled pineapple, tomato, lettuce, and the baguette top. Slice into individual sandwiches and serve with additional teriyaki marinade, if desired. Enjoy!
Note: I ended up adding a little mozzarella cheese to the top of this,but I'm not sure most people would think it was a proper pairing with the Asian marinade.
This recipe is one of three I made for a Triple Sub Party, check out the link for the other recipes!