Grilled Hawaiian Chicken Sandwiches (Printable Version)
Tropical grilled chicken with teriyaki, charred pineapple and melted cheese on toasted buns—bright weeknight supper.
# Ingredient List:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - ½ cup teriyaki sauce
03 - 2 tablespoons soy sauce
04 - 2 tablespoons pineapple juice
05 - 1 tablespoon olive oil
06 - 1 teaspoon garlic powder
07 - ½ teaspoon ground black pepper
→ Sandwich Components
08 - 4 pineapple rings (fresh or canned, drained)
09 - 4 slices Swiss or provolone cheese
10 - 4 sandwich buns, split
11 - 1 tablespoon butter (for toasting buns)
12 - 4 lettuce leaves
13 - 4 tomato slices
14 - 1 small red onion, thinly sliced
→ Optional Dressings
15 - ¼ cup mayonnaise
16 - 1 tablespoon Sriracha or hot sauce (optional)
# How to Make:
01 - In a mixing bowl, whisk together the teriyaki sauce, soy sauce, pineapple juice, olive oil, garlic powder, and black pepper until well combined. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
02 - Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
03 - Remove the chicken from the marinade, letting excess drip off. Place the chicken breasts on the grill and cook for 6 to 7 minutes per side, or until fully cooked through with distinct grill marks. During the last 2 minutes of grilling, lay a slice of cheese atop each breast and allow it to melt.
04 - Place the pineapple rings on the grill and cook for 1 to 2 minutes per side until lightly charred and caramelized. Remove and set aside.
05 - While the chicken grills, spread butter on the cut sides of each bun. Place the buns cut-side down on the grill and toast until golden brown, about 1 minute.
06 - Spread mayonnaise on the bottom halves of the toasted buns. Add Sriracha or hot sauce if desired for a spicy kick.
07 - Layer each bottom bun with a lettuce leaf, followed by the grilled chicken breast with melted cheese, a grilled pineapple ring, a tomato slice, and several slices of red onion. Cap with the top bun.
08 - Serve the sandwiches immediately while warm, paired with your favorite side dishes.
# Expert Tips:
01 -
- The sweet and savory combination of teriyaki and grilled pineapple is genuinely addictive and makes you feel like you are eating at a beachside stand.
- Everything cooks on the grill so there is almost no cleanup, which is the real secret to why I make this so often.
02 -
- Do not skip marinating because even 30 minutes makes a noticeable difference in how juicy the chicken turns out.
- Let the chicken rest for a couple of minutes off the grill before assembling so the juices redistribute instead of running out onto your bun.
03 -
- Pound the chicken to even thickness before marinating so every piece cooks at the same rate and you never end up with a dry edge.
- Use a thicker teriyaki sauce rather than a thin one because it caramelizes on the grill instead of dripping off into the flames.