Description
Create the best grilled Hawaiian chicken sandwiches with this easy-to-follow, step-by-step recipe for amazing flavor. This dish combines juicy, marinated chicken with sweet grilled pineapple and melty cheese for a tropical delight.
Ingredients
- 4 boneless, skinless chicken thighs (or 2 chicken breasts, pounded thin)
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 4 pineapple rings, 1/2-inch thick (fresh or canned, patted dry)
- 4 slices Provolone, Muenster, or Monterey Jack cheese
- 4 brioche, Kaiser, or Hawaiian sweet buns
- Optional: Mayonnaise, red onion (thinly sliced), lettuce leaves
- Olive oil or butter, for buns and grates
Instructions
- 1. Marinate the Chicken: In a shallow dish or zip-top bag, combine chicken, teriyaki sauce, pineapple juice, ginger, and garlic. Marinate for at least 30 minutes, up to 4 hours in the refrigerator.
- 2. Grill the Chicken: Preheat grill to medium-high (400-450°F). Lightly oil grates. Remove chicken from marinade, letting excess drip off. Grill chicken thighs 5-7 minutes per side, or breasts 4-6 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a plate, tent with foil, and rest for 5-10 minutes.
- 3. Grill the Pineapple: Place pineapple rings on the hot grill. Grill for 2-3 minutes per side until caramelized with grill marks.
- 4. Toast the Buns: Slice buns in half. Lightly butter or oil cut sides. Place cut-side down on the grill for 1-2 minutes until lightly golden brown.
- 5. Assemble Sandwiches: Spread mayonnaise on bottom bun if desired. Layer with grilled chicken, cheese, grilled pineapple, and any optional toppings. Top with the other half of the bun and serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins