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Grilled Hawaiian Chicken Sandwiches

Grilled Hawaiian Chicken Sandwiches

DeShawn Mitchell
These Grilled Hawaiian Chicken Sandwiches are packed with sweet and savory flavors from a pineapple, soy sauce, and brown sugar marinade, topped with grilled pineapple and provolone cheese for a tropical twist.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main
Cuisine Hawaiian
Servings 4
Calories 450 kcal

Ingredients
  

Marinade

  • 1 cup pineapple juice
  • 0.5 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated

Sandwich

  • 4 chicken cutlets
  • 4 slices pineapple grilled
  • 4 slices provolone cheese
  • 4 brioche buns
  • lettuce optional
  • 2 tablespoons mayonnaise optional, for teriyaki mayo
  • 1 tablespoon teriyaki sauce optional, for teriyaki mayo

Instructions
 

Prepare Marinade

  • In a bowl, combine pineapple juice, soy sauce, brown sugar, Dijon mustard, minced garlic, and grated ginger. Mix well.
  • Place chicken cutlets in the marinade and let them soak for at least 30 minutes, up to a few hours in the fridge.

Grill

  • Preheat the grill to medium-high heat and lightly oil the grates.
  • Remove chicken from marinade and grill for 4-5 minutes per side, until juices run clear and internal temperature reaches 165°F (74°C).
  • Grill pineapple slices for 2-3 minutes per side until they have grill marks.

Assemble

  • Lightly toast the brioche buns on the grill.
  • Mix mayonnaise and teriyaki sauce to make teriyaki mayo, if using.
  • Spread teriyaki mayo on both sides of the bun. Layer lettuce, provolone cheese, grilled chicken, and grilled pineapple on the bottom bun, then top with the other half.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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