Grilled Hawaiian Chicken Sandwiches (Printable)

Juicy teriyaki-glazed chicken with melted Swiss and charred pineapple on toasted buns for a tropical twist.

# 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 and 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)

# Steps:

01 - In a mixing bowl, whisk together the teriyaki sauce, soy sauce, pineapple juice, olive oil, garlic powder, and black pepper until well combined.
02 - Add the chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
03 - Preheat your grill to medium-high heat (approximately 375–400°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade, letting excess drip off. Grill the breasts for 6 to 7 minutes per side until fully cooked through (internal temperature of 165°F) and distinct grill marks form. During the final 2 minutes, place a slice of cheese on each breast and close the lid to melt.
05 - Place the pineapple rings on the grill and cook for 1 to 2 minutes per side until lightly charred with visible caramelization. Remove and set aside.
06 - While the chicken finishes, spread butter on the cut sides of each bun. Place them cut-side down on the grill and toast until golden brown, about 1 minute.
07 - Spread mayonnaise on the bottom and top halves of each toasted bun. Add Sriracha or hot sauce if desired for a spicy kick.
08 - Layer each bottom bun with a lettuce leaf, followed by the grilled chicken with melted cheese, a grilled pineapple ring, a tomato slice, and a few rings of red onion. Cap with the top bun and serve immediately.

# Expert Tips:

01 -
  • The sweet and savory marinade does all the heavy lifting, so you look like a genius with almost zero effort.
  • That charred pineapple against melted cheese is the kind of flavor combo that makes people close their eyes when they take a bite.
02 -
  • If you skip the pineapple juice in the marinade, the chicken will taste flat because that acidity and sweetness do more than you realize until they are gone.
  • Pressing down on the chicken with a spatula is a terrible idea because you squeeze out every drop of juiciness you just spent 30 minutes building.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook uniformly and you avoid dried out edges with raw centers.
  • Let the chicken rest for 3 minutes off the grill before assembling so the juices redistribute instead of running all over your plate.

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