Description
These amazing Grilled Hawaiian Chicken Sandwiches combine juicy, marinated chicken with sweet grilled pineapple and a tangy glaze, all on a toasted bun. Perfect for your next backyard gathering!
Ingredients
Scale
- 1/2 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar, packed
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thick)
- 4 fresh pineapple rings (about 3/4-inch thick)
- 1 tsp cornstarch + 1 tbsp water (for slurry)
- 4 brioche buns, split
- Lettuce leaves, for serving
- 1/4 red onion, thinly sliced, for serving
- Optional: 8 strips cooked bacon
- Optional: 4 slices provolone or Swiss cheese
- Optional: Mayonnaise or desired sandwich spread
Instructions
- 1. Marinate the Chicken: In a bowl, whisk pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Reserve 1/4 cup for glaze. Add chicken to remaining marinade; refrigerate 30 min to 4 hours.
- 2. Prepare Grill: Preheat grill to medium-high (400-450°F / 200-230°C). Clean and lightly oil grates.
- 3. Grill Chicken: Remove chicken from marinade (discard marinade). Grill 4-6 minutes per side, or until internal temperature reaches 165°F (74°C). If using, add cheese during the last minute to melt. Rest chicken for 5 minutes.
- 4. Grill Pineapple & Make Glaze: Lightly oil pineapple rings. Grill 2-3 minutes per side until grill marks appear. In a small saucepan, boil reserved 1/4 cup marinade for 1 minute. Stir in cornstarch slurry and cook until thickened. Brush glaze over grilled pineapple.
- 5. Assemble Sandwiches: Lightly butter and toast buns on the grill (30-60 seconds). Spread with mayo if desired. Layer with lettuce, chicken (with cheese), bacon (if using), glazed pineapple, and red onion. Top with bun and serve immediately.
- Prep Time: 20 mins
- Cook Time: 20 mins