Juicy Grilled Hawaiian Chicken Sandwiches

Picture this: juicy grilled chicken dripping with sweet and tangy glaze, caramelized pineapple rings, and melty provolone cheese all stuffed between a toasty bun. That’s the magic of Grilled Hawaiian Chicken Sandwiches—my go-to summer recipe that tastes like vacation on a plate. The first time I made these, my backyard BBQ turned into a mini luau—my friends couldn’t stop raving about the perfect balance of smoky, sweet, and savory in every bite.

What I love most (besides the flavor fireworks) is how quick they come together. In just 25 minutes, you’ve got a meal that feels special but doesn’t keep you chained to the grill. It’s become my secret weapon for weeknight dinners when I’m craving something fun, and for potlucks where I want to impress without stressing. Trust me, that pineapple-brown sugar glaze? Absolute game-changer.

Why You'll Love These Grilled Hawaiian Chicken Sandwiches

Listen, I know you've got a million sandwich recipes - but this one? It's different. Here's why these Grilled Hawaiian Chicken Sandwiches will become your new obsession:

• Sweet & savory magic: That brown sugar-Dijon glaze caramelizing on the chicken? Pure alchemy. The pineapple adds just the right tropical kiss.
• Quick weeknight win: From fridge to plate in 25 minutes - faster than waiting for pizza delivery!
• Crowd-pleaser guarantee: My picky nephew even eats these (and he won't touch anything green).

Perfect for Summer Gatherings

I've served these at everything from backyard BBQs to beach picnics - they're practically summer on a bun. The smoky grill marks make them look fancy, but honestly? They're as easy as burgers to make. Last Fourth of July, I doubled the batch and still ran out before the fireworks started!

Ingredients for Grilled Hawaiian Chicken Sandwiches

Okay, let’s talk ingredients—because the magic of these sandwiches starts with just a handful of simple, flavorful players. I’ve made this enough times to know what works (and what doesn’t), so trust me when I say: don’t skip the patting dry or the brown sugar pack. Here’s your grocery list for flavor town:

• 2 (6 oz) boneless, skinless chicken breasts – Patted very dry (wet chicken won’t get those gorgeous grill marks!)
• ½ teaspoon coarse salt + ¼ teaspoon each pepper & garlic powder – The trifecta for juicy, well-seasoned chicken
• 8 oz pineapple rings – Fresh tastes amazing, but if you’re in a pinch? Canned works (just pat those dry too, or they’ll steam instead of caramelize)
• 2 tablespoon low-sodium soy sauce – The salty backbone of our glaze (regular works, but go easy on the extra salt)
• 2 tablespoon packed brown sugar – Pack it like you mean it—this is what makes the glaze cling and caramelize
• 2 teaspoon Dijon mustard – My secret weapon for tangy depth (yellow mustard in emergencies only!)
• 4 slices provolone cheese – Melts like a dream and plays nice with pineapple (Swiss is a solid backup)
• 4 buns or Kaiser rolls – Slightly stale is fine—they’re getting toasted anyway!
• ¼ cup mayonnaise – Optional but highly recommended for that creamy base layer

Pro tip: If your chicken breasts are thick, butterfly them—they’ll cook faster and soak up more glaze. And hey, if you spot a ripe mango at the store? Toss a few slices on the grill with the pineapple. You’re welcome.

How to Make Grilled Hawaiian Chicken Sandwiches

Alright, let's get grilling! I've made this recipe so many times I could do it in my sleep, but I'll walk you through each step so yours turn out perfect on the first try. Grab your tongs and let's make some magic happen.

Prepping the Chicken and Pineapple

First things first - dry chicken is happy chicken. Use paper towels to pat those breasts completely dry - this is non-negotiable if you want that gorgeous caramelization. Mix your salt, pepper, and garlic powder in a little bowl (I like to make extra to keep on hand), then sprinkle it evenly on both sides of the chicken like you're seasoning a steak.

For the pineapple, if you're using fresh, cut it into ½-inch thick rings. Canned works too - just drain it well and pat dry with paper towels. Wet fruit will steam instead of getting those beautiful grill marks we're after.

Grilling to Perfection

Fire up your grill to medium-high heat (about 400°F) - you should be able to hold your hand 4 inches above the grates for just 3-4 seconds. While that's heating, whisk together the soy sauce, brown sugar, and Dijon in a small bowl. This sweet, salty, tangy glaze is what takes these sandwiches from good to "oh my god, give me another."

Place the chicken on the hot grill and let it cook undisturbed for 6 minutes - no peeking! This gives it time to develop those perfect grill marks. Flip, then baste the cooked side generously with your glaze. After another 6 minutes, baste the other side. The chicken's done when it reaches 165°F internally, about 12-14 minutes total depending on thickness.

In the last 2 minutes, toss the pineapple rings on the grill - they only need about 1 minute per side. Careful, they can burn fast! I like to brush them with a little leftover glaze for extra caramelization.

Assembling the Sandwiches

While everything's still hot (this is key!), lightly toast your buns on the grill - 30 seconds is plenty. Spread a thin layer of mayo on both halves - it acts like glue for all those delicious toppings. Now for the fun part: layer the grilled chicken, then a pineapple ring (or two if you're feeling wild), and top with a slice of provolone. The residual heat will melt the cheese into gooey perfection.

Pro tip: Let the sandwiches rest for just a minute before biting in - that cheese needs a sec to set, and you don't want all your fillings sliding out! Now take that first bite and tell me this isn't the best dang sandwich you've had all summer.

Tips for the Best Grilled Hawaiian Chicken Sandwiches

Okay, sandwich whisperer, here are my hard-earned secrets for next-level perfection:

• Fresh pineapple is king - The natural enzymes make the chicken extra tender and the flavor pops brighter than canned. But hey, if all you've got is canned? Drain it like your sandwich depends on it (because it does).
• Toast those buns! - That 30 seconds on the grill makes all the difference between a soggy mess and that satisfying crunch with every bite.
• 165°F or bust - My meat thermometer lives in my apron pocket for a reason. Undercooked chicken = no bueno. Overcooked? Say goodbye to juicy goodness.

Bonus tip: Let the chicken rest for 5 minutes before slicing - it keeps all those glorious juices right where they belong!

Variations for Grilled Hawaiian Chicken Sandwiches

Listen, rules were made to be broken—especially in my kitchen! Here are my favorite ways to mix up these sandwiches when I'm feeling adventurous:

• Teriyaki twist: Swap the soy-brown sugar glaze for bottled teriyaki sauce (I cheat with this all the time—just look for one without high fructose corn syrup).
• Bacon bonus: Because everything's better with bacon, right? Crisp up a few slices and tuck them under the cheese—trust me on this.
• Hawaiian roll hack: Use those sweet, pillowy Hawaiian rolls instead of buns for extra island vibes. They toast up beautifully on the grill!

Sometimes I'll even add a handful of shredded purple cabbage for crunch or a swipe of sriracha mayo if I want some heat. Make it yours!

Serving Suggestions

Now that you've got these glorious Grilled Hawaiian Chicken Sandwiches ready, let's talk sides! I'm all about that perfect plate balance - you need something crunchy, something fresh, and maybe something indulgent to round out the meal. Here's what I always serve with mine:

Coleslaw is non-negotiable in my book - the crisp, tangy crunch cuts through the sandwich's richness perfectly. My quick hack? Use bagged slaw mix and toss it with lime juice, a spoonful of mayo, and just a whisper of honey. Done in 2 minutes flat!

Sweet potato fries are my go-to when I want to go all-out. That caramelized sweetness pairs beautifully with the pineapple. Pro tip: Toss them with a little smoked paprika before baking - game changer.

For lighter days, I'll whip up a tropical salad - just baby spinach, mango chunks, avocado, and toasted macadamia nuts with a lime-ginger dressing. It makes me feel fancy while still being stupid easy to throw together.

And let's be real - these sandwiches deserve a tropical drink too! I'm partial to pineapple sparkling water with a squeeze of lime, but my husband always begs me to break out the coconut-pineapple smoothies. Whatever you choose, just promise me you'll eat these outside - sunshine makes everything taste better!

Storage and Reheating

Here's the deal - these Grilled Hawaiian Chicken Sandwiches are best fresh off the grill, but I've got all the tricks for keeping leftovers tasty (because let's be real, you might actually have some left!). The key is storing components separately - trust me, I learned this the hard way after one too many soggy bun disasters.

Wrap the grilled chicken and pineapple in separate airtight containers in the fridge - they'll keep for 3 days. The buns? Leave them at room temp in their original bag or a bread box. When you're ready for round two, here's my foolproof reheating method:

• Oven is your friend: Preheat to 350°F. Place chicken on a wire rack over a baking sheet to keep it crispy. Heat for 10 minutes, then add pineapple for the last 2 minutes - just until warmed through.
• Microwave emergency plan: Only if you're desperate! Microwave the chicken with a damp paper towel for 30 seconds, then finish in a hot skillet to crisp it back up.

Pro tip: If you're meal prepping, grill extra chicken and freeze it before adding sauce. Thaw overnight, then glaze and reheat - it'll taste just-made! And whatever you do, don't assemble the sandwich until you're ready to eat - nobody wants a mushy masterpiece.

Nutritional Information

Okay, let's talk numbers - but don't worry, I won't make this boring! Here's the scoop on what you're getting in each glorious Grilled Hawaiian Chicken Sandwich (because yes, you absolutely should eat the whole thing). Keep in mind these are estimates - your exact nutrition will vary based on your bun size, pineapple thickness, and whether you go wild with extra cheese (no judgment here!).

• Calories: 450 - That's less than most restaurant burgers!
• Protein: 30g - Chicken's packing serious muscle-building power
• Carbs: 40g - Mostly from that sweet pineapple and bun
• Sugar: 15g - Nature's candy (pineapple!) plus that irresistible brown sugar glaze
• Fat: 18g - The good kind from chicken and cheese

Quick disclaimer: I'm a home cook, not a dietitian - these values are calculated using standard ingredients. Your mileage may vary based on brands and how much mayo you slather on (wink). But honestly? When something tastes this good, sometimes it's okay to just enjoy every bite without overthinking it!

Common Questions About Grilled Hawaiian Chicken Sandwiches

I've gotten so many questions about these sandwiches over the years—here are the ones that pop up most often with my tried-and-true answers!

Can I bake instead of grill?

Absolutely! While you'll miss those gorgeous grill marks, your oven can still deliver delicious results. Preheat to 425°F and bake the chicken on a wire rack-lined baking sheet for 18-20 minutes, brushing with glaze during the last 5 minutes. Broil the pineapple separately for 2 minutes to caramelize. Not quite the same smoky flavor, but still crazy good!

How can I make it spicier?

Oh, I love this question! My favorite ways to turn up the heat:

• Add ½ teaspoon crushed red pepper flakes to the glaze
• Slather the buns with sriracha mayo instead of regular
• Top with pickled jalapeños—their tangy heat cuts through the sweetness perfectly

Just last week, I brushed the chicken with a mix of the glaze and habanero hot sauce—spicy heaven!

What are the best cheese substitutes?

While provolone is my ride-or-die, here are other cheeses that play nice with pineapple:

• Swiss: Nutty flavor that stands up to the sweetness
• Pepper jack: For those who like it spicy
• Havarti: Super creamy and mild
• Gouda: Smoked gouda adds incredible depth

Pro tip: If you're dairy-free, a thick slice of grilled halloumi works beautifully—it even squeaks like fresh cheese should!

Final Thoughts

There you have it—my tried-and-true secrets for Grilled Hawaiian Chicken Sandwiches that'll make you feel like you're eating sunshine! I can't wait for you to taste that perfect combo of smoky chicken, sweet pineapple, and melty cheese. It's one of those recipes that looks fancy but is seriously easy to pull off—exactly my kind of cooking.

If you make these (and you totally should!), I'd love to hear how they turned out. Snap a pic of your masterpiece and tag me—nothing makes me happier than seeing your creations! And hey, if you tweaked the recipe and discovered an amazing new twist? Share that too! We're all in this delicious kitchen adventure together.

Now go fire up that grill and get ready for the compliments to roll in. Just don't be surprised when everyone asks you to bring these sandwiches to every summer gathering from now on—it's happened to me more times than I can count!

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