Juicy grilled chicken, caramelized pineapple, and toasty buns. These Grilled Hawaiian Chicken Sandwiches taste like sunshine in every bite. Whether you’re firing up the backyard grill or using a stovetop pan, this one’s a sweet and savory keeper.
Table of Contents
Why I Crave These Grilled Hawaiian Chicken Sandwiches
Where This Recipe Comes From
Every summer, we hit this sweet spot where grilled food just tastes better. And this sandwich? It was born from a random craving for pineapple and a bit of leftover teriyaki. One test run and it instantly became a repeat favorite.
Why It Matters to Me
There’s something about the smoky chicken and warm pineapple that makes this feel more like an experience than just lunch. We make them for casual Sunday nights, outdoor picnics, and even weeknight “treat yourself” dinners.
What Makes This Sandwich So Darn Good
Layers of Flavor in Every Bite
You’ve got juicy chicken, sweet pineapple, creamy mayo, crisp lettuce, and a touch of heat from jalapeños. All hugged between buttery brioche buns. Every bite is balanced and bursting.
My Little Twists
I sometimes swap the teriyaki with spicy mayo or BBQ sauce, and if I’m feeling extra, a slice of pepper jack goes in there too. Totally optional, always delicious.
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts
- 4 pineapple slices (fresh is best!)
- 1/2 cup teriyaki sauce or glaze
- 2 brioche buns
- 2 tbsp mayonnaise
- 4 lettuce leaves
- 4 red onion rings
- 1 jalapeño, sliced (optional)
- 1 tbsp olive oil
How to Make Grilled Hawaiian Chicken Sandwiches (Step-by-Step)
- Marinate chicken in teriyaki sauce for 30 mins to 4 hours.
- Heat grill or grill pan over medium-high.
- Grill chicken 5–6 mins per side, until cooked through (165°F).
- Grill pineapple 2–3 mins per side until caramelized.
- Toast buns cut-side down for 1 minute.
- Spread mayo on bottom bun.
- Stack chicken, pineapple, onion, jalapeño, and lettuce.
- Cap with top bun and enjoy immediately.
How to Serve Them
These sandwiches are picnic-perfect and weeknight-ready. Serve with:
- Sweet potato fries or chips
- Fresh tomato salsa on the side
- A pile of easy Asian cucumber salad
- Or go hearty with muffin pan meatloaves
Tips + Mistakes to Avoid
- Don’t skip the marinade. It’s key to juicy, flavorful chicken.
- Toast the buns. They add structure and warmth.
- Use fresh pineapple for that perfect caramelization.
- Avoid overcooking or dry chicken will sneak in.
- Rest the chicken for 5 minutes before slicing.
FAQ
Can I make these without a grill
Yep. A cast-iron pan or grill pan works just as well.
Can I use canned pineapple
Sure. Just pat it dry first and go easy on the grilling to avoid mushiness.
Can I make them low-carb
Absolutely. Use lettuce wraps instead of buns or low-carb bread alternatives.
Try these for your next sunny-day meal or even a cozy indoor dinner. They’re simple, a little tropical, and seriously satisfying. Let me know if they become a hit at your house too.
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Grilled Hawaiian Chicken Sandwiches
Ingredients
- 2 boneless skinless chicken breasts
- 4 pineapple slices
- 1/2 cup teriyaki sauce or glaze
- 2 brioche buns
- 2 tablespoons mayonnaise
- 4 lettuce leaves
- 4 red onion rings
- 1 jalapeño sliced (optional)
- 1 tablespoon olive oil
Instructions
- 1. Marinate the chicken in teriyaki sauce for at least 30 minutes, up to 4 hours.
- 2. Preheat grill or grill pan over medium-high heat.
- 3. Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F.
- 4. Grill pineapple slices for 2–3 minutes per side until caramelized.
- 5. Toast brioche buns cut-side down for about 1 minute.
- 6. Spread mayonnaise on bottom bun.
- 7. Layer grilled chicken, pineapple, jalapeños, red onion, and lettuce.
- 8. Top with the other half of the bun and serve.