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Grilled Hawaiian Chicken Sandwich Recipe with Pineapple and Teriyaki

Grilled Hawaiian Chicken Sandwich

Tender pineapple-soy marinated chicken is grilled with fresh pineapple and tucked into a soft bun with lettuce, red onion, mayonnaise, and optional teriyaki sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 6-ounce breasts Boneless, skinless chicken breasts
  • 1/2 cup Pineapple juice
  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Packed light brown sugar
  • 2 tablespoons Neutral oil, such as canola or vegetable oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Freshly grated ginger
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Rice vinegar or lime juice
For Grilling and Assembly
  • 4 rings Pineapple rings, fresh or canned and drained
  • 4 buns Brioche or Hawaiian-style hamburger buns
  • 4 leaves Lettuce leaves
  • 4 slices Thin red onion slices
  • 1/4 cup Mayonnaise
  • 2-4 tablespoons Bottled teriyaki sauce

Method
 

Step-by-Step
  1. Whisk the pineapple juice, soy sauce, brown sugar, oil, garlic, ginger, black pepper, and rice vinegar or lime juice together. Reserve a small amount before adding the chicken if you want to use the mixture as a sauce.
  2. Pound the chicken breasts to an even thickness of about 1/2–3/4 inch. Place them in the marinade, cover, and refrigerate for at least 30 minutes or for 2–8 hours.
  3. Preheat a grill to medium-high heat, approximately 400–450°F. Remove the chicken from the marinade and discard the used marinade.
  4. Grill the chicken for about 5–7 minutes per side, depending on thickness, until the center reaches 165°F. Let the cooked chicken rest briefly while preparing the pineapple and buns.
  5. Grill the pineapple rings for 1–2 minutes per side, just until hot and marked. Toast the cut sides of the buns briefly on the grill.
  6. Spread mayonnaise over the toasted buns and layer lettuce, grilled chicken, pineapple, and red onion. Brush or drizzle with 2–4 tablespoons of teriyaki sauce if desired, then serve immediately.

Notes

For food safety, never reuse marinade that has touched raw chicken unless it is boiled thoroughly. Boneless chicken thighs may be used for especially juicy sandwiches, but chicken breasts should be pounded evenly for consistent cooking.