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A handheld smartphone photo of Hawaiian Chicken Sandwiches featuring a glossy glazed chicken breast and charred pineapple.

Hawaiian Chicken Sandwiches with Grilled Pineapple and Teriyaki Glaze

Juicy grilled chicken breasts with dark charred marks, glazed in a glossy brown teriyaki sauce, topped with melted white cheese and caramelized pineapple rings on a golden toasted brioche bun.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Hawaiian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Essentials
  • 4 pieces Chicken Breasts Boneless, skinless, approx. 1.5 lbs (680g)
  • 4 slices White Cheese Provolone or Swiss
  • 4 thick rings Fresh Pineapple Approx 1/2 inch (1.25cm) thick
  • 4 Brioche Buns Toasted
  • 1/2 cup Chunky Pineapple Salsa Drained of excess liquid
  • 1/4 cup Creamy Mayonnaise For spreading
  • 1/2 small Red Onion Thinly sliced rounds
  • 4 leaves Green Leaf Lettuce Fresh and crisp

Equipment

  • 1 Cast iron grill pan or Outdoor Grill Used to achieve dark charred marks.
  • 1 Pastry Brush For applying the glossy glaze.

Method
 

Prep and Grill
  1. Heat a grill to medium-high. Pat chicken dry, season with salt/pepper, and grill for 5-6 minutes per side until dark charred marks appear.
  2. Brush chicken with teriyaki glaze, top with cheese, and cover for 2 minutes until the cheese is melted and white.
  3. Place thick pineapple rings on the grill for 2-3 minutes per side until caramelized ridges form.
  4. Layer toasted brioche with lettuce, chicken, pineapple, and red onion. Spread mayo and pineapple salsa on the top bun.

Notes

Ensure chicken is patted dry for the best char.
Rest the chicken for 5 minutes before assembly to prevent soggy buns.