Grilled Hawaiian Chicken Sandwiches (Printable)
Tender grilled chicken with tangy teriyaki glaze, grilled pineapple, and melted cheese on a toasted bun.
# What You’ll 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, 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 (optional)
# Directions:
01 - In a mixing bowl, whisk together teriyaki sauce, soy sauce, pineapple juice, olive oil, garlic powder, and black pepper until well combined. Add chicken breasts, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
02 - Preheat grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
03 - Remove chicken from marinade, allowing excess to drip off. Place chicken breasts on the grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and distinct grill marks form. During the final 2 minutes, top each breast with a slice of cheese and close the lid to allow melting.
04 - Place pineapple rings directly on the grill grates. Cook for 1 to 2 minutes per side until lightly charred with visible caramelization. Remove and set aside.
05 - Spread butter evenly on the cut sides of each bun. Place buttered side down on the grill and toast until golden brown, approximately 30 to 60 seconds. Remove from heat.
06 - Spread mayonnaise evenly across 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 breast with melted cheese, a charred pineapple ring, a tomato slice, and a generous portion of sliced red onion. Cap with the top bun and press gently to secure.
08 - Serve immediately while warm alongside your preferred side dishes.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting, so you get maximum flavor with almost zero fuss.
- That caramelized pineapple ring paired with melted cheese is the kind of bite that makes everyone go quiet at the table.
02 -
- Do not skip the oiling step on the grill grates, because teriyaki glazes stick aggressively and tear the chicken if the surface is dry.
- Letting the chicken rest for three minutes off the grill before assembling keeps the juices inside the meat instead of running all over your bun.
03 -
- Reserve a spoonful of the marinade before adding the chicken and brush it on during the last minute of grilling for an extra glossy, flavorful glaze.
- Toast the buns at the very last second so they are still warm and crisp when the sandwich hits the plate.