Grilled Hawaiian Chicken Sandwiches

This smoky sweet Grilled Hawaiian Chicken Sandwich brings island vibes right to your kitchen table. The juicy grilled chicken paired with caramelized pineapple creates a perfect balance of savory and sweet flavors that will transport you to a tropical paradise with every bite.

I first made these sandwiches for a backyard gathering last summer, and they disappeared faster than anything else on the table. Now they've become our Friday night tradition when we want to kick off the weekend with something special but don't want to spend hours in the kitchen.

Ingredients

• Boneless skinless chicken breast: Provides a lean protein base that absorbs all the marinade flavors beautifully
• Barbecue sauce: Creates that perfect sticky sweet base for the marinade
• Pineapple juice: Tenderizes the chicken while adding natural sweetness
• Soy sauce: Adds that umami depth that balances the sweetness
• Fresh garlic and ginger: Bring aromatic complexity look for firm ginger roots without wrinkles
• Sriracha: Adds optional heat that can be adjusted to your preference
• Fresh pineapple slices: Choose a pineapple that smells sweet at the bottom and has golden color
• Reduced calorie hamburger rolls: Lighten up the sandwich without sacrificing taste
• Red onion slices: Provide sharp contrast to the sweet elements
• Jalapeno slices: Add a fresh kick of heat the seeds can be removed for milder flavor
• Fresh greens: Add crispness and color to complete the sandwich

Step-by-Step Instructions

Make the Marinade:

Combine barbecue sauce, pineapple juice, soy sauce, minced garlic, minced ginger, and Sriracha in a bowl, whisking until completely incorporated. This fragrant mixture serves as both marinade and finishing sauce, so make sure all ingredients are evenly distributed. The pineapple juice not only adds flavor but also contains enzymes that help tenderize the chicken.

Marinate the Chicken:

Place chicken breasts in a shallow dish or resealable bag and pour the marinade over them, ensuring each piece is completely coated. Allow to marinate in the refrigerator for at least 30 minutes, but for best results, let it sit overnight. The longer marinating time allows the flavors to penetrate deeply into the meat, resulting in juicier, more flavorful chicken.

Prepare the Grill:

Preheat your grill to medium high heat around 400°F. Clean the grates thoroughly and oil them lightly to prevent sticking. If using a grill pan, heat it over medium high heat for about 5 minutes until it is very hot. Proper preheating ensures good caramelization on both the chicken and pineapple.

Grill the Chicken and Pineapple:

Remove chicken from marinade, allowing excess to drip off. Spray pineapple slices with cooking spray. Place chicken and pineapple on the hot grill. Cook chicken for 4 5 minutes per side until internal temperature reaches 165°F. Grill pineapple until caramelized with distinct grill marks, about 2 3 minutes per side. The magic happens when the natural sugars in the pineapple caramelize on the grill.

Reduce the Sauce:

While the chicken grills, pour the remaining marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 4 5 minutes until the sauce thickens slightly and coats the back of a spoon. This step is crucial for food safety and creates a delicious glaze for your sandwich. Watch carefully to prevent burning as the sugars can caramelize quickly.

Assemble the Sandwiches:

Lightly toast the hamburger rolls on the grill for about 30 seconds. Layer each bottom bun with fresh greens, grilled chicken, grilled pineapple, red onion slices, and jalapeno. Drizzle with the reduced sauce and top with the upper bun. Pressing down slightly helps to meld all the flavors together before serving.

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The pineapple is truly the star ingredient in this recipe. I discovered its tenderizing magic by accident when I was short on time and noticed my chicken was perfectly tender after just a short marinating period. My husband, who usually avoids fruit with savory foods, now requests extra pineapple on his sandwich every time.

Make-Ahead Options

These sandwiches are perfect for meal prep. You can marinate the chicken up to 24 hours in advance, which actually improves the flavor. The reduced sauce can be stored in the refrigerator for up to three days. For busy weeknights, grill the chicken and pineapple ahead of time and simply reheat them gently before assembling the sandwiches. This approach gives you all the fresh flavor without the last-minute cooking stress.

Customization Ideas

This recipe welcomes many variations to suit different dietary preferences. For a lower carb option, serve the grilled chicken and toppings over a bed of mixed greens instead of on a bun. Vegetarians can substitute firm tofu or portobello mushrooms for the chicken, marinating them the same way. If you prefer more heat, add extra Sriracha to the marinade or top with additional fresh jalapeno slices. For a tropical twist, add a thin slice of avocado or a spoonful of mango salsa.

Serving Suggestions

These Hawaiian chicken sandwiches pair beautifully with simple sides that complement their tropical flavors. Sweet potato fries tossed with a touch of cinnamon make an excellent accompaniment. A light cabbage slaw dressed with lime juice and a touch of honey adds a refreshing crunch. For a complete island-themed meal, serve with a side of black beans seasoned with cumin and lime. And of course, a cold pineapple-infused beverage makes the perfect finishing touch for your tropical feast.

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This recipe takes your taste buds on a tropical journey while keeping things simple and quick—a true weeknight dinner winner!

Frequently Asked Questions

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate. For more intense flavor, you can marinate overnight in the refrigerator.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple rings work well for this dish. Just be sure to drain them well before grilling. Reserve some of the juice for the marinade.

→ How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part to ensure there's no pink remaining and the juices run clear.

→ Can I make these sandwiches without a grill?

Absolutely! You can cook the chicken and pineapple in a grill pan, cast iron skillet, or under the broiler. Just adjust cooking times accordingly and watch for proper caramelization.

→ What sides pair well with these sandwiches?

These sandwiches pair beautifully with tropical-inspired sides like sweet potato fries, Hawaiian macaroni salad, coleslaw with pineapple, or a simple green salad with a citrus vinaigrette.

→ Is there a way to make this sandwich spicier?

Yes! You can increase the amount of Sriracha in the marinade, add more fresh jalapeños, or incorporate other hot peppers like serrano or habanero. A spicy mayo would also add heat and creaminess.