Grilled Hawaiian Chicken Sandwiches (Print Format)
Tender chicken with pineapple and cheese, grilled and served on toasted buns for a sweet and tangy lunch or dinner.
# Ingredients:
01 -
2 6-ounce boneless, skinless chicken breasts
02 -
1/2 teaspoon coarse salt
03 -
1/4 teaspoon pepper
04 -
1/4 teaspoon garlic powder
05 -
8-ounce can pineapple rings, patted dry (or fresh pineapple)
06 -
2 tablespoons low sodium soy sauce
07 -
2 tablespoons brown sugar
08 -
2 teaspoons Dijon mustard
09 -
4 slices provolone cheese
10 -
4 buns or kaiser rolls
11 -
1/4 cup mayonnaise
# Steps:
01 -
Pound the chicken breasts to an even 1-inch thickness if needed. Slice each breast in half to create 4 pieces. Season evenly with salt, pepper, and garlic powder.
02 -
Combine pineapple juice from the can, soy sauce, brown sugar, and Dijon mustard in a bowl. Place the chicken in the marinade and refrigerate overnight.
03 -
Set your grill to medium-high heat and oil the grates thoroughly to prevent sticking.
04 -
Grill the marinated chicken for 12 to 15 minutes, flipping halfway through. Ensure the internal temperature reaches 165°F. Place a slice of provolone cheese on each piece during the last 3 minutes of grilling.
05 -
Place pineapple rings on the grill halfway through the chicken cooking time. Flip rings once during cooking for even grill marks.
06 -
Spread mayonnaise on the buns. Place a piece of grilled chicken and a grilled pineapple ring on each bun. Serve immediately.