Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
This sandwich combines the classic Japanese teriyaki glaze with sweet grilled pineapple and bright pickled ginger. The umami-rich teriyaki coating on the crispy fried chicken breast is balanced by tropical fruit and the gentle heat of fresh ginger, creating a perfect East-meets-island fusion. Pineapple and jalapeño bacon jam adds a spicy-sweet layer that complements the savory teriyaki perfectly.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg2 tablespoons mirin (wet batter)1/3 cup all-purpose flour1/3 cup potato starch1 tablespoon chicken bouillon powder1/4 teaspoon salt1/8 teaspoon white pepper2 cups beef tallow or lard for fryingTeriyaki Sauce 1/4 cup soy sauce1/4 cup mirin1/4 cup sake2 tablespoons brown sugar1 tablespoon fresh ginger, minced1 large garlic clove, mincedTeriyaki Pineapple Slaw 1 cup shredded green cabbage1/4 cup shredded carrots2 tbsp thinly sliced red onions2 tbsp mayonnaise1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seed1/2 tsp sesame oilto taste saltto taste black pepperPineapple Jalapeño Bacon Jam 4 strips bacon, chopped1 jalapeño, diced1/2 cup pineapple, diced1/4 cup onion, diced2 tablespoons sugarTeriyaki Pineapple Goat Cheese Spread 2 oz fresh goat cheese2 oz cream cheese, softened1 tbsp pineapple juice1/4 tsp garlic powderto taste saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Teriyaki Pineapple Slaw Pineapple Jalapeño Bacon Jam (on bottom bun) Teriyaki Pineapple Goat Cheese Spread (on bottom bun) Teriyaki Sauce (on chicken) Grilled pineapple ring Pickled ginger Candied Peppered Pork Belly Onion rings Teriyaki mayo drizzle Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 2 tablespoons mirin. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, salt, and white pepper. 4 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 5 Dredge the chicken breast in the flour mixture, coating both sides evenly. 6 Dip the floured chicken into the wet batter, shaking off excess. 7 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 8 Remove chicken and drain on paper towels. 9 In a small saucepan over medium heat, combine soy sauce, mirin, and sake. 10 Add brown sugar, minced ginger, and minced garlic. 11 Simmer for 4-5 minutes until the sauce thickens slightly and becomes glossy. 12 Remove from heat and set aside. 13 Cook chopped bacon in a heavy-bottomed skillet over medium heat until crispy (6-7 minutes). 14 Remove bacon and set aside, leaving 2 tablespoons bacon fat in the skillet. 15 Add diced onion and jalapeño to the fat and sauté for 3-4 minutes until softened. 16 Return bacon to the skillet and add diced pineapple and sugar. 17 Cook for 5-7 minutes, stirring occasionally, until the mixture becomes jam-like and caramelized. 18 Remove from heat and cool slightly. 19 In a medium bowl, combine shredded cabbage, carrots, and red onions. 20 In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed. 21 Pour dressing over vegetables and toss to coat evenly. 22 Add sesame oil and season with salt and black pepper to taste. 23 In a small bowl, combine softened cream cheese and fresh goat cheese until smooth. 24 Fold in pineapple juice and garlic powder. 25 Season with salt to taste. 26 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 27 Spread the Teriyaki Pineapple Goat Cheese Spread on the bottom bun. 28 Add a thin layer of Pineapple Jalapeño Bacon Jam. 29 Place the hot fried chicken breast on top. 30 Brush the chicken with warm Teriyaki Sauce. 31 Pile the Teriyaki Pineapple Slaw on the chicken. 32 Add the top bun and serve immediately while warm. 
