The Hawaiian Chicken Sandwich

The Hawaiian Chicken Sandwich

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts (or 4 thighs)

• ½ cup pineapple juice

• ¼ cup soy sauce

• 2 tbsp brown sugar

• 1 tbsp olive oil

• 2 cloves garlic, minced

• ½ tsp ground ginger (or 1 tsp fresh, grated)

• ½ tsp black pepper

Sandwich

• 4 brioche buns (or Hawaiian sweet rolls)

• 4 slices provolone or Swiss cheese

• Fresh pineapple slices (grilled if possible)

• Lettuce or shredded cabbage

• Red onion slices

Optional Honey-Mayo Sauce (highly recommended)

• ½ cup mayo

• 2 tbsp honey

• 1 tbsp pineapple juice

• Pinch of salt

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Instructions

1. Marinate the chicken
   Whisk pineapple juice, soy sauce, brown sugar, olive oil, garlic, ginger, and pepper.
   Marinate chicken 30 minutes to 4 hours (don’t go longer—the pineapple tenderizes fast).

2. Cook the chicken

   • Grill: Medium heat, 5–6 minutes per side

   • Stovetop: Medium-high skillet, same timing
     Cook until internal temp hits 165°F.

3. Grill the pineapple
   Grill pineapple slices 1–2 minutes per side until caramelized.

4. Melt the cheese
   Top hot chicken with cheese and cover briefly to melt.

5. Make the sauce
   Stir all sauce ingredients until smooth.

6. Assemble
   Toast buns. Spread honey-mayo on both sides.
   Layer: chicken → grilled pineapple → onion → lettuce.
   Smash gently. Devour immediately.

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Make it next-level

• Add crispy bacon 🥓

• Swap cheese for pepper jack

• Add a spoon of teriyaki glaze over the chicken

• Use fried chicken instead of grilled for full indulgence

If you want a copycat restaurant version, a slow-cooker option, or a crispy chicken twist, say the word 😏🍔🍍