Juicy Hawaiian Chicken Sandwiches with Grilled Pineapple (Print version)
Tender grilled chicken, caramelized pineapple, red onion, jalapeno, and glossy pineapple barbecue sauce stacked on soft toasted buns.
# Ingredients:
For the chicken and glaze
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs
02 -
1/2 cup (120 ml) barbecue sauce
03 -
1/3 cup (80 ml) pineapple juice
04 -
2 tablespoons low-sodium soy sauce or tamari
05 -
1 tablespoon brown sugar
06 -
2 cloves garlic, minced
07 -
1 tablespoon fresh grated ginger
08 -
1 teaspoon sriracha, optional
09 -
1 tablespoon neutral oil, plus more for the grill
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
For the sandwiches
12 -
4 soft hamburger buns, toasted
13 -
4 fresh pineapple rings, about 1/2 inch thick
14 -
2 cups mixed greens or butter lettuce
15 -
1/2 small red onion, thinly sliced
16 -
1 jalapeno, thinly sliced, optional
# Instructions:
01 -
Whisk barbecue sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, sriracha, oil, salt, and pepper. Set aside 1/3 cup of the mixture for brushing and serving.
02 -
Add the chicken to the remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
03 -
Heat a grill or grill pan to medium-high. Oil the grates well. Pat the pineapple rings dry so they brown cleanly.
04 -
Remove the chicken from the marinade and let excess drip off. Grill for 5-6 minutes per side, brushing with reserved sauce during the last 2 minutes, until the chicken reaches 165°F.
05 -
Grill the pineapple rings for 2-3 minutes per side until caramelized with clear grill marks.
06 -
Rest the chicken for 5 minutes. Toast the buns, then layer greens, chicken, grilled pineapple, red onion, jalapeno, and a spoonful of warm reserved glaze.
# Good to know:
01 -
Marinating time can be as short as 30 minutes, but 2 hours gives deeper flavor.
02 -
Cook chicken to 165°F and rest before assembling the sandwiches.
03 -
Keep extra glaze separate from raw chicken unless it is boiled before serving.