Grilled Hawaiian Chicken Sandwiches

Juicy marinated chicken meets sweet pineapple and tangy barbecue sauce in these grilled Hawaiian chicken sandwiches—a summer favorite that turns ordinary nights into backyard escapes. The savory glaze caramelizes perfectly on the grill while the layers of fresh greens and crunchy onion create satisfying texture in every bite. This sandwich is the answer when you want tropical vibes and crave comfort in bun form.

After discovering this combo one weekend, my family forced it into our regular dinner rotation and now even picky eaters gobble it up without complaints.

Ingredients

• Boneless skinless chicken breast: for lean protein and quick cooking Look for chicken breasts that are firm and pink for freshness
• Barbecue sauce: brings smoky sweet flavor Use your favorite brand or homemade for deeper taste
• Pineapple juice: gives bright tropical punch Choose 100 percent juice for cleanest taste
• Soy sauce: adds savory depth and a hint of umami I love using low sodium to keep things balanced
• Garlic minced: makes the marinade lively Fresh cloves add more punch than jarred
• Ginger minced: gives zest and a little heat Fresh ginger root is best—look for plump pieces with unwrinkled skin
• Sriracha optional: for spicy kick Taste your sauce before adding extra heat
• Pineapple sliced: for caramelized grill marks Use fresh if you can ripe pineapple feels heavy for its size and smells sweet at the base
• Reduced calorie hamburger rolls: to tuck in all the filling Choose rolls that feel light but sturdy so they do not fall apart
• Red onion sliced thin: for sharp and crisp bite Try to get onions that feel hard and have glossy skin
• Jalapeno sliced: for bite and color Fresh jalapenos should be shiny and deep green
• Greens like spinach arugula or romaine: for crunch and color Look for leaves that are deeply colored and perky

Instructions

Marinate the Chicken:

Combine barbecue sauce pineapple juice soy sauce garlic ginger and Sriracha in a bowl Whisk until smooth Place chicken breasts in a dish or zip top bag Pour marinade over to coat every piece Cover or seal and chill at least thirty minutes up to overnight The longer you wait the deeper the flavor

Grill Chicken and Pineapple:

Preheat your grill to medium high Remove chicken letting extra marinade drip off Lightly spray pineapple slices with oil to prevent sticking Place chicken and pineapple on the grill Cook each side four to five minutes for the chicken until juices run clear and it is no longer pink inside Chicken should have nice grill marks Pineapple gets tender and caramelized in the same time Remove both and let rest a couple minutes

Reduce the Marinade Sauce:

Transfer leftover marinade to a small saucepan Bring it to a boil over medium heat and keep boiling for four to five minutes until it thickens a little This ensures the sauce is safe to eat and gives a glossy finishing drizzle for your sandwiches

Assemble Your Sandwich:

Slice rolls and layer on greens grilled chicken pineapple slices red onion and jalapeno Drizzle with the thickened marinade sauce and close the sandwich Press gently to hold together and serve right away

My favorite part is that caramelized pineapple It reminds me of our beach vacations and makes every bite taste a bit like summer Even the kids fight over who gets the slice with the darkest grill marks

Storage Tips

Store leftover chicken and pineapple separately in airtight containers in the fridge for up to three days Reheat on a grill pan or in the microwave and assemble fresh sandwiches so bread stays fluffy If you pre assemble just be aware the rolls may absorb some sauce and get a bit softer

Ingredient Substitutions

Swap chicken breasts for chicken thighs if you want extra juiciness For a vegetarian version use firm tofu slices or grilled portobello mushrooms If you do not have fresh pineapple canned slices work well—just pat them dry and watch for extra sugar

Serving Suggestions

Pair these sandwiches with a crisp slaw baked sweet potato fries or even a fresh fruit salad For a party turn them into sliders using mini rolls and serve buffet style for easy sharing

Cultural Note

The sweet and smoky flavor play of pineapple and grilled meat draws from classic Hawaiian barbecue which blends Asian and Pacific influences The tropical tang mixed with familiar ingredients creates a unique twist perfect for family cookouts and celebration meals

Seasonal Adaptations

In cooler months grill chicken and pineapple indoors on a stovetop grill pan Swap out greens for baby kale in winter to add more heartiness Try adding grilled peaches or mango in summer for a different spin

Success Stories

Plenty of home cooks report their kids did not even notice the greens thanks to the sauce One friend started using the leftover marinade as a stir fry sauce and now keeps a double batch in her fridge

Freezer Meal Conversion

To make ahead slice and marinate chicken then freeze it raw in a zip top bag When ready to cook thaw overnight in the fridge Grill straight away and enjoy juicy results as if you just mixed the marinade

Let every bite transport you to the tropics These sandwiches are a perfect blend of summer celebration and family comfort food.

Recipe FAQs

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 30 minutes, or overnight for deeper infusion.

→ What type of barbecue sauce works best?

Use your preferred barbecue sauce—smoky, tangy, or sweet styles all complement the pineapple well.

→ Can I substitute chicken breast with another protein?

Boneless skinless chicken thighs or turkey cutlets work well as alternatives in this sandwich.

→ How do I know when the chicken is cooked?

Grill until the internal temperature reaches 165°F and juices run clear for juicy, safe chicken.

→ What greens are recommended for layering?

Try mixed greens, arugula, or baby spinach to add freshness and contrast to the sandwich.