Shredded Chicken Teriyaki Sandwich with Pineapple and Paprika

By: Felipe Sanchez

Shredded Chicken Teriyaki Sandwich with Pineapple and Paprika
cuisine icon Course
Sandwich
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
3 servings, apple cider vinegar, boneless chicken breasts marinated 4 to 8 hours, brine from a jar of pickles, chicken and turkey, chicken broth, cook 40 min, cornstarch, garlic powder and 2 tsp onion powder, hamburger or ciabatta bun, honey, lettuce leaves, mayonnaise, of cheddar or mantecoso cheese, of ginger, olive oil, pineapple slices, prep 10 min, pressure cook, red bell pepper, salt and pepper, sandwich, soy sauce, water

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
3 Servings
Ingredients
  • 4 boneless chicken breasts marinated 4 to 8 hours
  • Brine from a jar of pickles
  • Salt and pepper
  • 3 tbsp olive oil
  • 3 pineapple slices
  • 1 red bell pepper
  • 2 tsp garlic powder and 2 tsp onion powder
  • 1 piece of ginger
  • 2 cups chicken broth
  • ⅓ cup soy sauce
  • 3 tbsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp cornstarch
  • 2 tbsp Water
  • Hamburger or ciabatta bun
  • mayonnaise
  • Lettuce leaves
  • 2 slices of cheddar or mantecoso cheese
Instructions
  • Start by seasoning the chicken, then marinate 4-8 Hours in the pickle juice. If marinating is not possible, at the very least season with salt and pepper 10 Minutes before starting the preparation.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute , add olive oil, pineapple and paprika until a well-marked golden brown is achieved. When done, remove the mixture and set aside.
  • Sear chicken 4 Minutes per side with hot olive oil (browning edges is recommended). Then add the garlic, onion, and ginger, and cook 1 additional minute.
  • Add the broth; then put on and lock the lid of the Instant Pot®. Make sure the steam release handle is turned to Sealing . Press Pressure Cook , pressure level High , and set the time to 22 Minutes .
  • Once the time is up, press Cancel and then turn the steam release handle to Venting . Once all the pressure is released, open the lid, remove the chicken and shred it using two forks (be careful not to burn yourself if using your hands).
  • To reduce the remaining juices in the bowl, press Saute . Then add the soy, honey and apple cider vinegar and allow to thicken a little (about 5-7 minutes ). Add corn starch and water, stirring and cooking for another 2 Minutes .
  • Butter inner side of bread and toast in a pan (or in the same Instant Pot® bowl). Add mayonnaise to taste on both sides, the lettuce, then the shredded chicken, the cheese, the pineapple and paprika mix, and then cover. And voila! Your amazing sandwich is ready to eat
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