Hawaiian Chicken Sandwich Recipe

What’s in This Hawaiian Chicken Sandwich Recipe?

Juicy grilled Hawaiian chicken breasts are coated in a tangy and savory BBQ sauce and topped with grilled pineapple. Yum!

Pineapple Slices: Look for the kind in 100% pineapple juice. You’ll need the juice to make the sauce. Soy Sauce: Low-sodium soy sauce adds a rich umami flavor to the sauce. BBQ Sauce: Adds a sweet and tangy flavor to the sauce that pairs so well with the pineapple. Brown Sugar: Adds a touch of sweetness to the sauce. Red Chili Flakes: Add just a little heat to the sauce. Feel free to leave them out if you’re not a fan. Chicken: Boneless, skinless chicken breasts work best for this recipe, but you could use thighs if you prefer. Hamburger Buns: Use your favorite brand. I like King’s Hawaiian for these sandwiches. Cooked Bacon: Adds a savory element and a bit of crunch. Lettuce: Helps break up the heaviness of the sandwiches.

Variations To Try

If you’re looking to add a little more zing to these sandwiches, I like to add some thinly sliced raw red onion or red bell pepper slices for a little crunch!

How to Store and Reheat

For best storage, store all components of Hawaiian chicken sandwiches separately. The chicken will keep for up to 3 days in an airtight container in the refrigerator. Reheat the chicken in a 350°F oven for 10-12 minutes, or until 165°F internally, then assemble the sandwiches.

How to Freeze

Freeze the chicken breasts on a lined baking sheet until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Notes from the Test Kitchen

Don’t forget to divide the sauce! It’s important to keep a clean container for serving so that you don’t cross-contaminate your cooked sandwiches with raw chicken juices!

How to Make a Hawaiian Chicken Sandwich Step by Step

Make the Sauce: In a medium saucepan, combine the pineapple juice (from an 8-ounce can), 2 tablespoons of soy sauce, ⅓ cup of BBQ sauce, 1½ tablespoons of brown sugar, and ¼ teaspoon of red chili flakes. Simmer the mixture over medium heat for 3-5 minutes until it thickens and deepens in color. Remove from heat and divide the sauce into two portions – one for basting and one for serving. Pound the Chicken: To ensure even thickness of the chicken breast fillets, gently pound the thicker end of 4 boneless, skinless chicken breasts to approximately ½-inch thickness, allowing for even cooking. This step guarantees tender and perfectly cooked chicken. Brush the tops with the sauce and set aside. Grill the Pineapple: Heat a grill pan or a regular pan over medium-high heat. You’ll need to grease the pan slightly to prevent sticking. As the pan heats up, preheat your oven to 200°F to keep the cooked pineapple and chicken warm. Place the pineapple slices (from the 8-ounce can) in the hot pan, letting them get a nice char. Remove and place them on a plate in the preheated oven. Cook the Chicken: Cook the chicken breasts in the same pan for 5-6 minutes on each side until they’re cooked through to an internal temperature of 165°F, occasionally basting with the reserved sauce for a burst of flavor. As the chicken nears perfection, brush a final layer of sauce onto each breast, transfer to a plate, and keep them warm in the oven until they’re ready for assembly. Toast the Buns: While the chicken is resting, clean the pan by wiping it with a paper towel. Place 4 burger buns with their cut sides down on the heated pan. Allow them to toast until they are lightly toasted. Then spread the reserved barbecue sauce (for serving, not the one that has touched the raw chicken!) on the bottom halves of the toasted buns. Assemble the Sandwiches: Layer each sandwich with 1 leaf of lettuce, 1 chicken breast, a few slices of grilled pineapple, 2 slices of bacon, more sauce, and enjoy!