Grilled Hawaiian Chicken Sandwich {Quick & Tropical}

These grilled Hawaiian Chicken Sandwiches are officially repeated in our homes. A bite of juicy grilled chicken, caramelized pineapple and sweet spicy barbecue sauce, we were attracted. The kids love the extra pineapple, my husband and jalapeno paired with their gentleness and I took a few bites straight from the grill as I assembled!

What I really like is that the pineapple barbecue sauce is homemade but blends together in minutes. It uses pantry ingredients plus pineapple juice for tropical kicks. Roasted pineapple next to the chicken, it gets these lovely burnt edges that add to the other flavor.

Before you begin

This is my main tip for success in preparing sandwiches for you!

• Pickled: The longer the chicken is marinated. Try for at least 30 minutes or overnight.
• Quick options: For faster options, you can marinate the chicken with teriyaki sauce or Asian inspired barbecue sauce. Both options are great and can come up with some extra preparation.
• Prepare the topping: Cut into red onions, jalapeno and prepare the greens while the chicken is marinated.
• Choose your bread: Regular or Hawaiian rolls are good. Bake them for a reward.

How to Make a Grilled Hawaiian Chicken Sandwich

This step-by-step guide lets you make a juicy grilled chicken sandwich like every bite of summer. Don’t worry. It’s easier than it looks!

1. Making marinade

In a bowl, mix together BBQ sauce, pineapple juice, soy sauce, garlic, ginger and sriracha. Put halfway to drizzle. Marinate the chicken for at least 30 minutes.

2. Grilled chicken and pineapple

Remove the chicken from the marinade and let the excess drip. Spray pineapple slices with cooking spray. Roast the chicken and pineapple on medium heat for 4-5 minutes on each side until the chicken is cooked and the pineapple is lightly burned.

Expert tips: Smash the chicken breasts to even thicknesses so that they can be cooked evenly.

3. Cook excess sauce

When the chicken is grilled, pour the preserved sauce into a small pot. Bring to a boil and cook for 4-5 minutes until slightly reduced.

4. Assembly of sandwiches

Grill the chicken on bread and top with grilled pineapple, red onion, jalapeno and vegetables. Drizzle with reduced pineapple barbecue sauce.

No grill? Instead do this: Use a baking tray or cast iron skillet on the stovetop. You can also bake at 400°F for about 20 minutes.

Tropical twists and creative combinations

There are endless ways to customize this recipe to your preference or pantry. Here are some of my favorite flavor exchanges and fun twists.

• Spicy or mild: Use Extra Jalapeño or Sriracha for calories, or both skip the sweeter version.
• Pineapple exchange: No fresh pineapple? Use a canned ring or try roasting mangoes or roasted peaches.
• Low Carb Options: Swap the regular BBQ sauce for a light or sugar-free version and wrap the burger with crunchy lettuce or some grilled Portobello mushrooms. For the past version, I like to send the burger into some roasted sweet potato chips.
• Dairy enthusiasts: Personally, I don’t think this burger needs cheese, but you can add a slice of Swiss, pepper jack, cheddar or chopped goat cheese.
• Add avocado: Some thinly sliced ​​avocados are also delicious and can add creamy fresh elements.
• Chicken thighs: Juicy, budget-friendly alternative.
• Vegetarian Burgers: If you are feeding vegans, this sauce tastes great on the grilled vegetarian burger. Just make sure to separate the sauce from the marinade.

Service ideas

There are many ways to serve these burgers! Here are our favorite options:

Storage and heating

Here’s how to keep everything new so you can assemble the sandwich anytime!

• Shop: Separate the roasted chicken and pineapple in an airtight container for up to 4 days.
• heating: Heat the chicken in a short burst using medium heat or microwave.
• Leftovers: Slice the chicken and use it in a wrap, burrito bowl or salad.