Grilled Hawaiian Chicken Sandwiches (Printable version)
Juicy grilled chicken marinated in teriyaki sauce, layered with melted Swiss cheese and charred pineapple on a toasted bun.
# What you need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup teriyaki sauce
03 - 2 tablespoons soy sauce
04 - 2 tablespoons pineapple juice
05 - 1 tablespoon olive oil
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon ground black pepper
→ Sandwich Components
08 - 4 pineapple rings, fresh or canned and 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 - 1/4 cup mayonnaise
16 - 1 tablespoon Sriracha or hot sauce
# How To:
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, approximately 400°F. Lightly oil the grates to prevent sticking.
03 - Remove the chicken from the marinade, letting excess drip off. Grill the breasts for 6 to 7 minutes per side, until the internal temperature reaches 165°F and prominent grill marks form. During the final 2 minutes, place a slice of cheese on each breast and close the lid to melt.
04 - Place the pineapple rings directly on the grill and cook for 1 to 2 minutes per side until lightly charred with caramelized edges. Remove and set aside.
05 - While the chicken rests, spread butter on the cut sides of each bun. Grill or toast face-down for 1 to 2 minutes until golden brown and crisp.
06 - Spread mayonnaise on the bottom half of each toasted bun. 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 and melted cheese, a grilled pineapple ring, a tomato slice, and a few rings of thinly sliced red onion. Cap with the top bun.
08 - Serve the sandwiches immediately while warm, alongside your choice of side dishes.
# Expert Advice:
01 -
- The sweet and savory marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- That grilled pineapple transforms an ordinary chicken sandwich into something people will request by name all summer long.
- Everything cooks on one grill, which means almost no dishes to wash afterward.
02 -
- Do not rush the marinating time because anything under 30 minutes leaves the chicken tasting flat and one dimensional.
- Let the chicken rest for 5 minutes after grilling so the juices redistribute instead of running out onto your bun.
03 -
- If using canned pineapple, save the juice for the marinade instead of using fresh, it is already perfectly concentrated.
- Press down on the assembled sandwich with your palm for a few seconds before serving so everything binds together and does not slide apart on the first bite.