Juicy Grilled Hawaiian Chicken Sandwiches
Savor the flavors of summer with these Juicy Grilled Hawaiian Chicken Sandwiches featuring marinated chicken and grilled pineapple.
Ingredients
For the Marinade
- 1 cup pineapple juice (fresh or canned)
- 3 tablespoons soy sauce (or a Halal certified substitute) Coconut aminos can be used for a Halal-friendly alternative
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
For the Sandwich
- 4 pieces boneless, skinless chicken breasts
- 4 pieces hamburger buns (whole wheat or your choice)
- 4 slices grilled pineapple Grilled just prior to assembly
- Optional: lettuce, tomato, and mayonnaise For topping the sandwiches
Instructions
Marination
- In a large bowl, combine pineapple juice, soy sauce, brown sugar, garlic powder, ground ginger, salt, and pepper. Place the chicken breasts in the marinade. Cover and refrigerate for 30 minutes.
Grilling
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken breasts from the marinade (discard any leftover marinade) and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- In the last few minutes of grilling, add the pineapple slices to the grill, cooking for about 2-3 minutes per side until caramelized.
Assembly
- To assemble, place a grilled chicken breast on the bottom half of the bun, add a slice of grilled pineapple, and top with lettuce, tomato, and mayonnaise. Close the sandwich.
- Repeat with the remaining ingredients.
- Slice in half and serve warm, with additional pineapple slices or your favorite side dish.
Notes
For best results, let your chicken marinate longer if time allows. Use a meat thermometer to ensure the chicken remains juicy. Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven at 350°F (175°C) for about 10-15 minutes.