Grilled Hawaiian Chicken Sandwiches

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I can still remember the first time I made these Grilled Hawaiian Chicken Sandwiches. I was craving something smoky, sweet, and fresh all at once—and regular burgers just weren’t cutting it. I had a ripe pineapple sitting on the counter, a couple of chicken breasts in the fridge, and a bottle of teriyaki glaze I’d been meaning to use. So, I fired up the grill, seared everything to perfection, and the moment I took my first bite, I knew I had found something special.

The beauty of these sandwiches is in the contrast. You get that smoky char from the grilled chicken, a sweet burst from the caramelized pineapple, a creamy tang from the sauce, and a crisp crunch from fresh veggies—all tucked inside a warm, toasted brioche bun. It’s tropical, comforting, and deeply satisfying. Every time I make these, they’re a hit, whether it’s for a summer cookout or just a weekend dinner craving something a little different.

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Why You’ll Love These Grilled Hawaiian Chicken Sandwiches

These sandwiches hit all the right notes—sweet, savory, smoky, and juicy. The marinated chicken packs bold flavor while staying tender on the inside with crisp grill marks on the outside. The pineapple slice isn’t just for show; it caramelizes perfectly and brings a juicy sweetness that balances the tangy sauce and savory chicken.

They’re also super customizable—you can spice them up, tone them down, or add your own twists. Whether you’re cooking for picky eaters or spice lovers, these sandwiches will earn a permanent spot in your grilling rotation.

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What Kind of Chicken Works Best for Grilled Hawaiian Chicken Sandwiches?

Boneless, skinless chicken breasts are my go-to for this sandwich. They grill quickly, hold marinade flavor well, and stay lean yet juicy when done right. That said, if you prefer extra tenderness and flavor, boneless chicken thighs are also an excellent choice—they’re a bit fattier, but that richness really comes through on the grill.

Whichever cut you use, just make sure the pieces are an even thickness. Thinner pieces or ones pounded to uniformity cook more evenly and fit the sandwich better.

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Options for Substitutions

Whether you’re dealing with dietary needs or just improvising with what you have on hand, this sandwich is pretty flexible:

• Chicken substitute: Try grilled portobello mushrooms or tofu slabs for a vegetarian version. Just marinate them the same way for full flavor.
• Pineapple: Fresh rings are best, but canned pineapple slices work in a pinch. Just make sure to pat them dry before grilling to avoid excess moisture.
• Buns: Brioche is my favorite for its buttery softness, but potato rolls or ciabatta work well too.
• Sauce: Teriyaki glaze adds a sweet-savory touch, but you can switch to a spicy mayo, barbecue sauce, or even a garlic aioli.
• Toppings: Red onion, lettuce, and jalapeños are great, but feel free to use cabbage slaw, avocado slices, or grilled red peppers for a new vibe.

You can really make this sandwich your own with a few smart swaps.

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Ingredients for This Grilled Hawaiian Chicken Sandwiches Recipe

• Boneless, skinless chicken breasts – The base of the sandwich, these are lean and absorb marinades beautifully for juicy, flavorful bites.
• Pineapple slices – Grilling these brings out their natural sweetness and adds a caramelized, smoky flavor that pairs perfectly with the chicken.
• Teriyaki sauce or glaze – This is what ties the sweet and savory elements together, acting as both a marinade and finishing sauce.
• Brioche buns – Soft, slightly sweet, and buttery, these buns elevate the sandwich and hold everything together without falling apart.
• Mayonnaise – A thin layer on the bun adds richness and prevents sogginess from the juicy ingredients.
• Fresh lettuce – For crunch and freshness, I usually go with green leaf or romaine.
• Red onion slices – Adds sharpness and bite to balance the sweet components.
• Jalapeño slices – Optional, but if you like a little heat, these give a nice contrast to the pineapple.
• Olive oil – Used lightly for grilling to keep the chicken and pineapple from sticking and to enhance browning.

Each ingredient plays a role in building layers of flavor and texture, making every bite balanced and satisfying.

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Step 1: Marinate the Chicken

Start by placing the chicken breasts in a zip-top bag or shallow dish. Pour teriyaki sauce over them until fully coated. Seal and refrigerate for at least 30 minutes, ideally 2–4 hours, to let the flavors really soak in.

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Step 2: Preheat the Grill

Heat your grill to medium-high. If you’re using a grill pan indoors, lightly oil it and bring it up to temperature over medium heat. A hot surface ensures nice sear marks and helps lock in moisture.

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Step 3: Grill the Chicken

Place the marinated chicken on the grill. Cook for about 5–6 minutes on each side, or until the internal temperature reaches 165°F. Baste with additional teriyaki sauce during the last minute for extra flavor and shine.

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Step 4: Grill the Pineapple

While the chicken rests, throw your pineapple slices on the grill. Grill each side for 2–3 minutes until they get golden grill marks and caramelize just slightly.

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Step 5: Toast the Buns

Split your brioche buns and place them cut-side down on the grill for about 1 minute. Watch closely—they toast fast! This step gives the sandwich structure and a bit of crunch.

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Step 6: Assemble the Sandwich

Spread a layer of mayonnaise on the bottom bun, then stack grilled chicken, pineapple, jalapeños (if using), red onion, lettuce, and the top bun. Press down gently and get ready to enjoy.

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How Long to Cook the Grilled Hawaiian Chicken Sandwiches

Cooking time will vary slightly depending on the thickness of your chicken, but here’s a reliable breakdown:

• Chicken: 5–6 minutes per side over medium-high heat, or until the internal temperature hits 165°F.
• Pineapple: 2–3 minutes per side, just enough to caramelize without drying out.
• Buns: About 1 minute, cut-side down, just to toast and warm through.

Altogether, the actual grill time is around 15 minutes, not including marinating.

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Tips for Perfect Grilled Hawaiian Chicken Sandwiches

• Pound chicken to even thickness before marinating—it cooks more evenly and fits better on a bun.
• Don’t skip the marinade time. At least 30 minutes is essential for flavor; longer is better.
• Oil the grill grates before cooking to prevent sticking, especially for the pineapple.
• Let the chicken rest for 5 minutes after grilling to keep the juices from running out when you slice or bite.
• Use fresh pineapple if possible. It holds up better on the grill and adds a brighter, cleaner flavor.
• Toast the buns—even lightly toasting adds texture and prevents the sandwich from becoming soggy.
• Layer wisely: put lettuce and onions toward the top to avoid steam wilting them from the hot chicken.

These little touches make a big difference in both texture and flavor.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: A rushed marinade—or worse, none at all—leads to bland chicken. The teriyaki needs time to infuse.
• Overcooking the chicken: This dries it out fast. Use a thermometer and pull the chicken at 165°F.
• Grilling pineapple too long: Overdo it, and it turns mushy instead of caramelized. Just a couple of minutes per side is perfect.
• Using cold ingredients: Let chicken and pineapple sit at room temp for 15–20 minutes before grilling to ensure even cooking.
• Crowding the grill: This reduces heat and prevents browning. Give everything enough space to sear.
• Skipping bun toasting: It might seem optional, but toasted buns hold up better and add great texture.
• Overloading with sauce: A drizzle is enough—too much teriyaki can overwhelm and make the sandwich soggy.

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What to Serve With Grilled Hawaiian Chicken Sandwiches?

Grilled Corn on the Cob

Sweet and slightly charred, it pairs naturally with the tropical flavors.

Sweet Potato Fries

The mild sweetness and crispy texture are perfect with the juicy chicken.

Coconut Rice

If you want a more filling side, this adds an island-inspired vibe that matches beautifully.

Pineapple Salsa

Bright, tangy, and fresh—it’s a fun topper or side dip with chips.

Coleslaw

A crunchy, creamy coleslaw offers a cool contrast to the warm sandwich.

Macaroni Salad

Hawaiian-style mac salad is rich and smooth, making it a great comfort pairing.

Cucumber Salad

Cool and light, with a vinegar bite that cuts through the sweetness of the teriyaki.

Taro Chips or Plantain Chips

Crispy and unique, these bring a fun twist for those looking to elevate the meal.

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Storage Instructions

If you’ve got leftovers, you can absolutely make them work for lunch the next day:

• Grilled chicken can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a skillet over medium-low heat to avoid drying it out.
• Grilled pineapple slices keep well too—store them separately and reheat or enjoy cold for a sweet snack or salad topper.
• Buns and toppings should be stored separately to keep them fresh and avoid sogginess. Toast the buns again before serving.

To reassemble, just warm the chicken and pineapple, toast a fresh bun, and layer with your cold toppings and sauce.

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Estimated Nutrition (Per Sandwich)

• Calories: ~520
• Protein: 38g
• Fat: 18g
• Saturated Fat: 4g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 18g
• Sodium: 870mg
• Cholesterol: 85mg

Keep in mind this can vary depending on the bun, type of teriyaki sauce, and added toppings. Using whole-grain buns or a low-sugar sauce can help lighten things up without losing flavor.

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Frequently Asked Questions

Can I make this recipe without a grill?

Yes! You can use a grill pan or cast-iron skillet on the stovetop. You’ll still get nice char and flavor—just be sure to ventilate the kitchen well.

Can I use canned pineapple instead of fresh?

You can. Choose pineapple rings packed in juice, not syrup, and pat them dry before grilling. They’ll be a little softer but still tasty.

What’s the best way to marinate the chicken?

Use a zip-top bag or a shallow glass container with a lid. Marinate in the fridge for at least 30 minutes and up to 4 hours. Avoid overnight to prevent the teriyaki from breaking down the texture.

Can I prep anything ahead of time?

Absolutely. You can marinate the chicken, slice the toppings, and even grill the pineapple a day ahead. Store each component separately for the best texture.

What if I don’t like teriyaki sauce?

Try BBQ sauce, garlic-lime marinade, or a honey-soy glaze instead. You want a balance of sweet, salty, and tangy.

Is there a way to make this low-carb?

Yes—use a lettuce wrap or low-carb bun. You can also opt for sugar-free teriyaki sauce to reduce sugar content.

Can I freeze the cooked chicken?

Definitely. Let it cool, then wrap tightly and freeze for up to 2 months. Thaw in the fridge and reheat gently before assembling your sandwich.

What cheese would go well with this sandwich?

While not traditional, pepper jack, mozzarella, or even grilled halloumi can be great add-ons if you want to add cheese.

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Conclusion

Grilled Hawaiian Chicken Sandwiches are that rare kind of meal that feels casual but tastes like something special. They’re fresh, flavorful, and easy enough for a weeknight, yet impressive enough for weekend grilling. With juicy marinated chicken, charred pineapple, and soft toasted buns, every bite bursts with that irresistible balance of savory and sweet.

Whether you’re making them for a backyard party or a quiet night in, these sandwiches never fail to deliver. Give them a try—you might just find yourself craving them all year long.

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