Grilled Chicken & Pineapple Sandwich with Yogurt Sauce

Prep Time 25 mins

Cook Time 25 mins

Rest Time 10 mins

Total Time 1 hr

Cooking Method: Grilling, Mixing, Searing

Courses: Chicken Recipes, Dinner, Lunch

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 2

Estimated Cost: $ 16

Calories: 460

Best Season: Spring, Summer

Description

This open-faced brunch sandwich features pan-seared chicken thighs glazed in a sweet black pepper sauce, paired with caramelized pineapple, peppery greens, and a citrusy yogurt sauce. Served over toasted sourdough, it’s a bold, refreshing take on savory brunch.

Ingredients

For the Chicken:

2 chicken leg quarters, bone removed
2 slices fresh ginger
2 tbsp cooking wine (Shaoxing or dry sherry)
3 tbsp bottled black pepper sauce (store-bought, low-fat if available)
1 tsp cooking oil

For the Sandwich:

4 slices fresh pineapple
2 thick slices sourdough or country bread
1 handful arugula or baby greens
1 tbsp olive oil

For the Herbed Yogurt Sauce:

2 tbsp plain yogurt (Greek preferred)
1 tbsp mayonnaise
1/2 tsp black pepper
1/2 tsp lemon zest

Instructions

Step 1: Marinate the Chicken

1
Remove bones from chicken thighs, flatten slightly for even cooking.
2
Score the thick parts with shallow cuts.
3
Rub chicken with 2 tbsp cooking wine, 2 ginger slices, and black pepper sauce.
4
Massage and marinate for 15–30 minutes (or overnight in the fridge).

Step 2: Toast the Bread

5
Drizzle 1 tbsp olive oil into a pan over medium-low heat.
6
Toast both sides of the sourdough until golden and crispy. Set aside.

Step 3: Grill the Pineapple

7
In the same pan, grill pineapple slices until golden brown and slightly charred on both sides (about 1–2 minutes per side).
8
Remove and reserve the oil left in the pan for cooking chicken.

Step 4: Cook the Chicken

9
In the reserved pan, place chicken skin-side down over medium heat.
10
Sear 3–4 minutes until browned, flip, then add 2 tbsp more black pepper sauce + splash of water.
11
Simmer until fully cooked and glazed, 5–6 minutes more.
12
Slice into strips.

Step 5: Make the Yogurt Sauce

13
Mix yogurt, mayo, black pepper, and lemon zest in a small bowl.
14
Set aside.

Step 6: Assemble

15
Layer toasted bread with arugula, grilled pineapple, and sliced chicken thigh.
16
Generously drizzle with yogurt sauce and a pinch of extra lemon zest.

Nutrition Facts

Servings 2

Serving Size 1 open-faced sandwich

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 6g30%
Cholesterol 95mg32%
Sodium 360mg15%
Potassium 520mg15%
Total Carbohydrate 27g9%
Dietary Fiber 3g12%
Sugars 8g
Protein 35g70%

Vitamin A 800 IU
Vitamin C 12 mg
Calcium 120 mg
Iron 2.5 mg
Vitamin D 14 IU
Vitamin E 1.8 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

💡 Tips & Swaps

Use boneless skin-on chicken thighs for more juiciness.
Swap arugula with baby spinach if preferred.
Add chili flakes to the sauce for a spicy kick.
Great with a glass of iced black tea or sparkling berry juice!

Keywords: black pepper chicken sandwich, pineapple brunch toast, yogurt sauce for chicken, savory open-faced sandwich

💙 Why You’ll Love It

Sweet-savory combo from pineapple and pepper glaze
Crunchy toasted base and juicy chicken
Fresh herbs and citrus brighten every bite
A beautiful brunch plate or light dinner idea!

Read it online: https://foodievibe.com/recipes/grilled-chicken-pineapple-sandwich-with-yogurt-sauce/

Shopie Lane

Food and Lifestyle Blogger

Hi, I’m Sophie Lane — a food lover, curious traveler, and storyteller at heart. I’m passionate about inspiring others to live healthier, happier lives through simple, nourishing meals and mindful exploration of the world.