Sweet, tangy, a little bit spicy, and totally irresistible—Grilled Hawaiian Chicken Sandwiches are the ultimate summer meal that brings a taste of the islands right to your backyard. Imagine juicy grilled chicken marinated in pineapple and barbecue flavors, stacked high with grilled pineapple, crunchy veggies, and a luscious homemade sauce. If you’re ready for a sandwich that tastes as sunny as it looks, you’re about to discover a new favorite.
Why You’ll Love This Recipe
- Tropical Flavor Vibes: Fresh pineapple, zesty ginger, and barbecue sauce create a uniquely bold and sunny bite in every layer.
- Easy Grilling, Big Results: With just a quick marinade and a few minutes on the grill, you’ll impress everyone with minimal fuss.
- Healthy & Satisfying: Made with juicy chicken breast and plenty of greens, these sandwiches taste indulgent but are totally weeknight-friendly.
- Customizable for Everyone: Minimal effort to adjust the spice level or toppings, so each Grilled Hawaiian Chicken Sandwich is just the way you crave it.
Ingredients You’ll Need
Every ingredient in these Grilled Hawaiian Chicken Sandwiches is there for a reason—each one layers on flavor, color, and texture. You’ll be surprised how a handful of essentials can deliver such a crave-worthy combo!
- Boneless skinless chicken breast: Lean and quick-cooking, it soaks up all the marinade’s flavor and stays juicy on the grill.
- Barbecue sauce: The base of your marinade, it brings sweet, smoky depth—choose your favorite variety.
- Pineapple juice: Adds natural sweetness and helps tenderize the chicken, giving that signature tropical tang.
- Soy sauce: Infuses an umami punch that balances the fruitiness beautifully.
- Garlic and ginger: Freshly minced, they bring a warming, aromatic backbone to every bite.
- Sriracha (optional): For just a gentle kick of spice—customize to your comfort level.
- Pineapple slices: Grilled to caramelized perfection, they’re the star topping that makes these sandwiches sing.
- Reduced calorie hamburger rolls: Soft yet sturdy to hold everything together—use your favorite sandwich bun here.
- Red onion: Sliced for crunch and a hint of zip; you can mellow the flavor by soaking in water if you prefer.
- Jalapeno: Sliced thin for optional fiery bites—wonderful for heat lovers!
- Greens: Any leafy lettuce, spinach, or arugula works, adding a fresh and vibrant bite in each mouthful.
Variations
One of the joys of Grilled Hawaiian Chicken Sandwiches is how easily you can make them your own. Play with the flavors, swap ingredients, or tweak the spice—this recipe is your launchpad for experimentation!
- Use Chicken Thighs: Prefer even juicier, richer chicken? Thighs work beautifully and are practically impossible to overcook on the grill.
- Pineapple Salsa Swap: Instead of grilled pineapple slices, top your sandwich with a fresh pineapple salsa for a juicy, zesty twist.
- Make it Vegetarian: Swap the chicken for thick slices of grilled halloumi or portobello mushrooms—still totally packed with flavor.
- Go Gluten-Free: Serve everything on your go-to gluten-free buns, or skip the bread and pile everything atop a bowl of greens for a summery salad.
How to Make Grilled Hawaiian Chicken Sandwiches
Step 1: Marinate the Chicken
Start by whisking together barbecue sauce, pineapple juice, soy sauce, fresh garlic, ginger, and Sriracha (if you like a little heat). Add your chicken breasts and make sure every piece gets coated in the marinade. Thirty minutes will do the trick in a pinch, but for the boldest Hawaiian flavor, let it chill overnight—your future self will thank you!
Step 2: Fire Up the Grill
Once your chicken has soaked up all those tropical flavors, preheat your grill or grill pan to medium-high. Remove the chicken from the marinade, letting the excess drip off (save the marinade for later). Give your pineapple slices a spritz with cooking spray, and get both chicken and pineapple grilling—about 4-5 minutes per side, until chicken is cooked through and those pineapples are golden and caramelized.
Step 3: Make the Sauce
Don’t waste that leftover marinade! Pour it into a small saucepan and bring it to a full boil (this step is key for safety). Let it cook down for 4–5 minutes, until slightly thickened—it makes the dreamiest drizzle for your sandwiches.
Step 4: Assemble the Sandwiches
Gently split your hamburger rolls and layer in the greens for a crisp base. Add your grilled chicken, followed by a pineapple slice, and as much red onion and jalapeno as your heart desires. Finish with a generous spoonful of homemade barbecue sauce over the top. The first bite will transport you straight to a beachside cookout!
Pro Tips for Making Grilled Hawaiian Chicken Sandwiches
- Marinade Magic: The longer your chicken marinates, the more flavorful and tender it gets—overnight is pure perfection!
- Charred Pineapple Perfection: Grill your pineapple until you see deep grill marks and caramelization on both sides for irresistible sweetness.
- Sauce Safety: Always bring reserved marinade to a rolling boil before drizzling—it infuses your sandwich with extra flavor and keeps it food safe.
- Toasted Buns Are a Must: Pop your rolls on the grill for just a minute or two—warm, lightly crispy buns elevate every sandwich and help keep everything together.
How to Serve Grilled Hawaiian Chicken Sandwiches
Garnishes
Add some fresh cilantro, a shower of chopped scallions, or a squeeze of extra pineapple juice just before serving your Grilled Hawaiian Chicken Sandwiches for a pop of color and zing. If you love creamy condiments, a swipe of light mayo or even a thin slice of pepper jack cheese is wonderful, too!
Side Dishes
These sandwiches are begging for classic barbecue sides—think crunchy coleslaw, sweet potato fries, grilled corn, or even a simple tropical fruit salad. Their sweet-and-savory vibe pairs beautifully with anything light and fresh, making your summer meal extra memorable.
Creative Ways to Present
Stack the assembled sandwiches on a platter with colorful mini umbrellas or skewers for a fun, festive touch. Or, for parties, serve sliders using mini rolls—Grilled Hawaiian Chicken Sandwiches are a guaranteed hit as party food or on a picnic spread. Lay out a build-your-own sandwich bar and let everyone get creative with toppings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the grilled chicken, pineapple, and sauce stored separately in airtight containers in the fridge. Assemble fresh sandwiches as needed for the best texture and flavor—leftovers will keep well for about 3 days.
Freezing
The cooked chicken and sauce can both be frozen for up to 2 months. Wrap the chicken tightly or use freezer bags, and store sauce in a small airtight container. Thaw everything overnight in the refrigerator for easy meals later on.
Reheating
Reheat chicken gently in the microwave or a covered skillet over low heat—just until warmed through to preserve the juiciness. Pineapple is best reheated quickly or served room temperature, while the sauce can be rewarmed in a saucepan or microwave. Assemble your sandwiches right before serving for that “just-grilled” magic.
FAQs
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Can I make Grilled Hawaiian Chicken Sandwiches without a grill?
Absolutely! If you don’t have an outdoor grill, use a grill pan or even a large nonstick skillet on the stovetop. You’ll still get delicious caramelization and all the flavor—just make sure the pan is nice and hot before adding your chicken and pineapple.
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What’s the best way to tell when the chicken is cooked?
Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) at the thickest part. You can also cut into the thickest section—there should be no pink and juices should run clear.
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Can I prep Grilled Hawaiian Chicken Sandwiches ahead of time for a party?
Yes! Feel free to marinate the chicken and prep toppings the night before. Grill the chicken and pineapple a few hours ahead, and reheat gently when it’s time to serve. For the freshest bites, assemble the sandwiches just before eating.
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How can I make these sandwiches spicier or milder?
For extra heat, add more Sriracha to the marinade or include extra jalapeno slices. For a milder version, skip the Sriracha and omit jalapenos—instead, add extra pineapple for sweetness.
Final Thoughts
I hope Grilled Hawaiian Chicken Sandwiches bring a splash of sunshine and a whole lot of joy to your table. Fire up the grill, pass around the pineapple, and savor every sweet-and-savory bite—you (and your guests!) are in for a real treat!
Print
Grilled Hawaiian Chicken Sandwiches Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
These Grilled Hawaiian Chicken Sandwiches are a perfect blend of sweet and savory flavors. Marinated chicken grilled to perfection, paired with fresh pineapple, and topped with a homemade barbecue sauce.
Ingredients
Marinade:
- 1 lb boneless skinless chicken breast
- 1/3 cup barbecue sauce
- 3 tbsp pineapple juice
- 1.5 tbsp soy sauce
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1/2 tsp Sriracha (optional, more to taste)
Additional Ingredients:
- 1 cup pineapple, sliced
- 4 reduced-calorie hamburger rolls
- 1 red onion, sliced
- 1 jalapeno, sliced
- 2 cups greens
Instructions
- Marinate the Chicken: Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
- Grill the Chicken and Pineapple: Remove the chicken from the marinade and grill with pineapple slices for 4-5 minutes per side. Cook until chicken is done.
- Prepare the Sauce: Boil the excess marinade in a saucepan for 4-5 minutes until slightly reduced. Drizzle on the sandwiches before serving.
- Assemble the Sandwiches: Layer grilled chicken, pineapple, red onion, jalapeno, greens, and barbecue sauce on the hamburger rolls.
Notes
- For thinner chicken, reduce cooking time on each side.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 12g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
