Description

These Grilled Hawaiian Chicken Sandwiches are a tropical twist on the classic sandwich, featuring juicy grilled chicken breasts, sweet pineapple slices, and a tangy teriyaki glaze all stacked on a soft bun.

Ingredients

4 boneless, skinless chicken breasts
1 cup teriyaki sauce
4 pineapple rings
4 sandwich buns
4 slices provolone cheese
1 red onion, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded lettuce (optional)
Mayonnaise or additional teriyaki sauce for serving (optional)

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Instructions

Place the chicken breasts in a resealable plastic bag and pour in the teriyaki sauce. Marinate for at least 1 hour, preferably overnight.
Preheat the grill to medium-high heat and lightly oil the grates.
Remove chicken from marinade and grill for 5-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Grill pineapple rings for 2-3 minutes per side, until grill marks appear and they’re slightly caramelized.
Toast sandwich buns lightly on the grill.
Assemble the sandwiches by placing a grilled chicken breast on the bottom bun, followed by a pineapple ring, a slice of provolone cheese, red onion slices, and shredded lettuce if using. Add mayonnaise or extra teriyaki sauce as desired.
Top with the bun lid and serve warm.

Notes

Marinating the chicken overnight enhances flavor.
You can substitute provolone with Swiss or mozzarella cheese.
For extra spice, add jalapeños or a spicy mayo.