Hawaiian BBQ Chicken Sandwiches are a grilled chicken sandwich with sweet pineapple glaze and crisp toppings. This easy recipe uses common pantry spices and fresh pineapple for reliable flavor and texture. It works well for weeknight dinners and simple weekend cookouts. Home cooks and beginners will find the steps direct and repeatable. Try it when you want a quick, satisfying meal that feeds a crowd and stores well.
Why You’ll Love This Recipe
The sandwich balances smoky grilled chicken with sweet pineapple and tangy BBQ notes. The textures pair a juicy chicken breast with crisp lettuce and sweet grilled fruit. The cooking method locks in juices and creates a glossy glaze for consistent results. The simple steps use basic tools and dependable timing for repeatable meals. Try a rice bowl or a quick air fryer chicken side as a related option, such as a honey BBQ chicken rice bowl and a quick veggie mix like air-fryer chicken sausage and veggies.
Ingredients You’ll Need
Start with the basics listed below. Each item notes its role in the sandwich.
- Boneless chicken breasts: Use even-sized pieces for uniform cooking. Pound if needed for even thickness.
- Dry rub mix: A blend of salt, brown sugar, paprika, and garlic powder. Rub coats the chicken for flavor.
- Pineapple juice: Use canned or fresh juice to make a sticky glaze. It adds sweet acidity.
- Grilled pineapple slices: Adds caramelized sweetness and bright flavor. Grill until golden.
- BBQ sauce: Use your favorite bottle or homemade sauce to finish the glaze.
- Red onion: Sliced thin for bite and mild sharpness. Grill briefly if preferred.
- Crisp lettuce: Adds fresh crunch and keeps the sandwich from getting soggy.
- Brioche or burger buns: Toasted buns hold juices and add a soft crumb.
All measurements appear in the recipe card.
How to Make This Hawaiian BBQ Chicken Sandwiches
These steps keep the process clear and simple. Follow each step for a juicy sandwich.
- Season the chicken: Pat the breasts dry and apply the dry rub evenly on both sides. Press the rub so it forms a crust and rests briefly.
- Cook the chicken: Heat a grill or greased skillet to medium. Cook until the chicken reaches 165°F and juices run clear.
- Prepare the glaze: Combine remaining dry rub with pineapple juice and a splash of BBQ sauce. Stir until slightly thickened.
- Glaze the chicken: Brush the cooked chicken with the pineapple glaze and return to heat for one minute. Allow the glaze to set.
- Grill the pineapple and onions: Place pineapple slices and red onion on the grill until caramelized and marked.
- Assemble the sandwiches: Place lettuce on the bottom bun, add chicken, top with pineapple and onion, then close with the bun. Serve hot.
Tips for Success
Follow these tips to get consistent results.
- Even thickness: Pound chicken to even thickness for steady cooking.
- Dry surface: Pat chicken dry to help the rub adhere.
- Use a thermometer: Check internal temperature for safe doneness.
- Don’t overglaze: Apply glaze near the end to avoid burning the sugar.
- Toast buns: Lightly toast buns for texture and to prevent sogginess.
These tips help produce the same great result every time.
Equipment Needed
- Grill or heavy skillet
- Instant-read thermometer
- Basting brush
- Tongs
- Cutting board
- Sharp knife
- Mixing bowl
Variations
- Teriyaki glaze: Swap the pineapple glaze for teriyaki sauce for a savory-sweet twist.
- Chicken thighs: Use boneless thighs for richer flavor and more forgiving cooking.
- Gluten-free: Use gluten-free buns and check BBQ sauce labels.
- Spicy kick: Add cayenne or hot sauce to the dry rub for heat.
- Vegan swap: Use grilled tofu or a plant-based patty with the same glaze.
Serving Suggestions
- Crispy fries: Offer fries for a classic pairing.
- Coleslaw: Serve a tangy slaw for crunch and acidity.
- Pickles: Add pickles for extra bite and contrast.
- Side salad: A simple green salad keeps the meal light.
- Grilled corn: Serve with buttered corn for a summer plate.
FAQs About This Recipe
These answers cover storage, reheating, and common swaps.
How long will cooked sandwiches keep in the fridge?
Store cooked components separately in airtight containers for up to four days. Keep buns and sauces apart to prevent sogginess. Reheat chicken gently and assemble just before serving for best texture and flavor.
Can I reheat the chicken without drying it out?
Reheat chicken covered in a low oven at 300°F or in a skillet with a splash of water. Heat until warm throughout, about 10 minutes in the oven or a few minutes in a covered skillet to retain moisture.
Can I prep any parts ahead of time?
You can make the dry rub and glaze ahead and store them refrigerated. Cooked chicken keeps up to four days, and pineapple can be grilled a day ahead and reheated briefly before serving.
What are good substitutions for pineapple juice?
Use orange juice or apple juice mixed with a little vinegar if needed. These alternate juices provide sweetness and acidity similar to pineapple juice for the glaze.
How difficult is this recipe for beginners?
This recipe rates easy for home cooks. Steps are simple and require basic tools. A thermometer ensures safe doneness, making the process reliable for beginners.
Conclusion
For a reference recipe and serving idea, see Hawaiian BBQ Chicken Sandwiches – Charlotte Shares.
Hawaiian BBQ Chicken Sandwiches
Ingredients
Method
- Pat the chicken breasts dry and evenly apply the dry rub on both sides.
- Let the chicken rest briefly to allow the rub to adhere.
- Heat a grill or greased skillet to medium.
- Cook the chicken until it reaches an internal temperature of 165°F and juices run clear.
- Combine the remaining dry rub with pineapple juice and a splash of BBQ sauce. Stir until slightly thickened.
- Brush the cooked chicken with the pineapple glaze and return to heat for one minute to let the glaze set.
- Grill the pineapple slices and red onion until caramelized and marked.
- Place lettuce on the bottom bun, add the glazed chicken, top with grilled pineapple and onion, then close with the top bun.
- Serve hot.
