Grilled Hawaiian Chicken Sandwiches

The smell of teriyaki hitting a hot grill will stop a conversation faster than anything I know, and these Hawaiian chicken sandwiches turned a random Tuesday into the best dinner of the summer.

My neighbor wandered over while I was grilling these last June and ended up staying for three sandwiches, two beers, and a long argument about whether Swiss or provolone was the right cheese.

Ingredients

• 4 boneless skinless chicken breasts: Pound them slightly for even cooking and tender results.
• 1/2 cup teriyaki sauce: Store bought works beautifully but a thicker sauce clings better to the meat.
• 2 tablespoons soy sauce: Adds depth and saltiness that rounds out the sweetness.
• 2 tablespoons pineapple juice: Fresh or canned both tenderize the chicken and echo the tropical theme.
• 1 tablespoon olive oil: Keeps the chicken from sticking and helps the marinade coat evenly.
• 1 teaspoon garlic powder: Distributes more reliably than fresh garlic in a quick marinade.
• 1/2 teaspoon ground black pepper: A gentle heat that does not compete with the teriyaki.
• 4 pineapple rings: Fresh grills up with better char but canned rings are perfectly fine when drained well.
• 4 slices Swiss or provolone cheese: Swiss melts elegantly while provolone brings a mild creaminess.
• 4 sandwich buns: Brioche buns hold up best to the juiciness without falling apart.
• 1 tablespoon butter: Just enough to get the buns golden and crisp.
• Lettuce, tomato slices, and red onion: Fresh crunch that balances the richness of the cheese and sauce.
• 1/4 cup mayonnaise and 1 tablespoon Sriracha: A spicy mayo that ties everything together if you like heat.

Instructions

Whisk the marinade:

Combine teriyaki sauce, soy sauce, pineapple juice, olive oil, garlic powder, and pepper in a bowl, then submerge the chicken and let it soak up all that flavor for at least 30 minutes.

Get the grill ripping hot:

Preheat to medium high and oil the grates with a paper towel dipped in oil so nothing sticks.

Grill the chicken:

Cook 6 to 7 minutes per side until the juices run clear, then lay a slice of cheese on each breast during the final 2 minutes and close the lid so it melts into gorgeous gooey pools.

Char the pineapple:

Toss the rings on the grill for just 1 to 2 minutes per side until you see those beautiful dark grill marks and the sugars caramelize.

Toast the buns:

Butter the cut sides and press them onto the grill until golden, watching carefully because they go from perfect to burnt in seconds.

Build the sandwich:

Spread spicy mayo on both halves, stack lettuce, the cheesy chicken, grilled pineapple, tomato, and red onion, then press down gently so every bite has a bit of everything.

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There is something about eating a sandwich this messy and this good with your hands that makes everyone at the table relax and laugh a little more.

Choosing the Right Cheese

Swiss gives you that nutty melt that pairs unexpectedly well with teriyaki, while provolone is milder and lets the pineapple shine more.

Making It Your Own

Swap in whole grain buns for extra texture, add sliced jalapeños if you want more fire, or go bunless and serve the chicken over rice for a lighter plate.

What to Serve Alongside

A cold pilsner or crisp white wine is really all you need beside this sandwich, though a simple slaw would not hurt.

• Keep extra napkins handy because this sandwich is gloriously messy.
• Leftover grilled pineapple is incredible chopped into a salsa the next day.
• Always double check your teriyaki sauce label if cooking for someone with gluten sensitivity.

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Fire up the grill, invite someone over, and let these sandwiches turn an ordinary evening into something worth remembering.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate at least 30 minutes to let the teriyaki and pineapple juices penetrate. Up to 2 hours in the fridge adds more flavor; avoid much longer to prevent texture breakdown from the fruit acids.

→ What grill temperature and timing work best?

Preheat to medium-high. Grill breasts about 6–7 minutes per side depending on thickness, aiming for an internal temperature of 165°F (74°C). Add cheese in the last 1–2 minutes to let it melt.

→ Fresh or canned pineapple—which chars better?

Fresh pineapple chars best and gives a firmer bite. If using canned, drain and pat slices dry before grilling so they caramelize instead of steaming.

→ Which cheeses substitute well for Swiss?

Provolone or mozzarella melt nicely and keep a mild profile. For more tang, try pepper jack or a sharp provolone variation to complement the teriyaki glaze.

→ How can I lighten the build?

Use whole-grain buns or lettuce wraps, skip butter when toasting, and choose a lighter mayo or yogurt-based spread. Serving bun-less over greens cuts carbs and calories.

→ Can I prep elements ahead of time?

Marinate chicken and slice vegetables a few hours ahead. Grill chicken and pineapple right before serving for best texture; buns can be toasted just prior to assembly.