Grilled Hawaiian Chicken Sandwiches

Sweet and juicy pineapple with savory, lightly charred chicken takes these sandwiches way beyond your average grilled chicken recipe. The mix of melted provolone, tangy pineapple, and a hint of brown sugar creates a perfectly balanced bite every time. These Hawaiian Chicken Sandwiches are a must for those easy summer gatherings or as a fun twist on a family weeknight dinner when you need a taste of sunshine.

This recipe became my summer lifesaver when we started doing Sunday grill nights. Even picky eaters asked for seconds the first time I served these bright island-inspired sandwiches.

Ingredients

• Boneless skinless chicken breasts: Choose thicker pieces for more tenderness Pound to even thickness for juicy cooking
• Coarse salt: Brings out the flavors in the chicken and balances the sweetness
• Black pepper: Adds gentle heat and rounds out the flavors
• Garlic powder: Gives underlying savory notes that wake up the sandwich
• Canned or fresh pineapple rings: Look for fruit with rich yellow color and firm texture Patting dry helps caramelize on the grill
• Low sodium soy sauce: Keeps things flavorful without over-salting
• Brown sugar: Naturally enhances the char and adds just the right hint of sweetness
• Dijon mustard: Brings a bit of tang Cut through sweetness with a subtle bite
• Provolone cheese: Melts beautifully and gives creaminess Opt for fresh slices at the deli counter
• Buns or kaiser rolls: Go for sturdy bakery rolls so they stay soft but hold up to juicy toppings
• Mayonnaise: Adds richness and moisture to the sandwich Keeps the bun from getting soggy

Step-by-Step Instructions

Prep the Chicken:

Pound the chicken breasts to about one inch thick for even grilling and juicy results Slice each breast in half so you have four equal pieces Sprinkle all sides with salt pepper and garlic powder for a full seasoning

Make and Marinate in Hawaiian Sauce:

Mix the pineapple juice from the can with soy sauce brown sugar and Dijon mustard Stir until sugar dissolves Place chicken in a shallow dish and pour marinade over Turn chicken so each piece is well coated Cover and refrigerate at least twelve hours for best flavor

Get the Grill Ready:

Heat your grill to medium high and oil the grates This prevents sticking and ensures even browning throughout

Grill the Chicken and Pineapple:

Lay the marinated chicken pieces on the grill Grill for twelve to fifteen minutes flipping halfway through When you flip the chicken add the pineapple rings to the grill Turning once gets nice grill marks With three minutes to go lay a slice of provolone on each chicken piece close the lid so it gets perfectly melted

Assemble the Sandwiches:

Generously smear mayonnaise on each bun bottom layer a cheesy chicken breast top with a hot pineapple ring Cap it all with the bun and press lightly to bring everything together

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Pineapple has always been my go-to fruit for grilling since my childhood barbecues with my granddad who would caramelize slices over the coals It is amazing seeing my kids enjoy the same flavors and cheerful mess that I grew up loving

Storage Tips

Leftover chicken and pineapple can be stored separately in airtight containers in the refrigerator for up to three days To keep buns fresh store them in a bread bag at room temperature Only assemble the sandwiches just before serving to avoid sogginess Reheat chicken gently in the oven or microwave then build your sandwich with fresh cheese and pineapple

Ingredient Substitutions

You can swap smoked gouda or mozzarella for the provolone Try chicken thighs for a richer flavor or turkey cutlets for a lighter version Instead of Dijon mustard use honey mustard for more sweetness or add a dash of hot sauce if you like some kick

Serving Suggestions

Serve with a crisp green salad or grilled corn on the cob for a full meal Sweet potato fries or chips are always a hit for a casual side I sometimes offer extra mayo blended with a bit of pineapple juice as a dipping sauce or drizzle

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History of Hawaiian Flavors

The Hawaiian chicken sandwich brings together tropical fruit and classic American grilling Pineapple became a part of savory dishes in the mid century but the real magic happens on the grill where caramelization brings out new depths It is a playful meal that pays tribute to both backyard barbecue traditions and sunny island fare

Recipe FAQs

→ What makes Hawaiian chicken sandwiches unique?

The addition of caramelized pineapple and a sweet-savory marinade brings a tropical flair, blending juicy fruit with savory grilled chicken.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Slice and pat it dry before grilling to ensure proper caramelization and prevent excess moisture.

→ How do I prevent chicken from drying out on the grill?

Marinating overnight adds moisture and flavor. Grill over medium-high heat, flipping once, until the internal temperature reaches 165°F.

→ What type of cheese pairs best with these sandwiches?

Provolone is recommended for its creamy melt, but mozzarella or Swiss are also great choices for complementary flavor and texture.

→ How should I serve these sandwiches?

Serve immediately on toasted buns with the grilled pineapple and chicken, adding mayonnaise for extra richness and flavor.

→ Is it necessary to pound the chicken breasts?

Pounding ensures even thickness, which helps the chicken cook evenly and stay juicy on the grill.