Go Back
Hawaiian BBQ Chicken Sandwich with pineapple and flavorful sauce

Hawaiian BBQ Chicken Sandwiches

A grilled chicken sandwich featuring sweet pineapple glaze and crisp toppings that is easy to prepare and perfect for weeknight dinners or weekend cookouts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless chicken breasts Use even-sized pieces for uniform cooking. Pound if needed for even thickness.
  • 1 tablespoon Dry rub mix (salt, brown sugar, paprika, garlic powder) Rub coats the chicken for flavor.
  • 1/2 cup Pineapple juice Use canned or fresh juice to make a sticky glaze.
  • 4 slices Grilled pineapple Adds caramelized sweetness and bright flavor.
  • 1/2 cup BBQ sauce Use your favorite bottle or homemade sauce to finish the glaze.
  • 1 medium Red onion Sliced thin for bite and mild sharpness. Grill briefly if preferred.
  • 4 leaves Crisp lettuce Adds fresh crunch and keeps the sandwich from getting soggy.
  • 4 buns Brioche or burger buns Toasted buns hold juices and add a soft crumb.

Method
 

Preparation
  1. Pat the chicken breasts dry and evenly apply the dry rub on both sides.
  2. Let the chicken rest briefly to allow the rub to adhere.
Cooking
  1. Heat a grill or greased skillet to medium.
  2. Cook the chicken until it reaches an internal temperature of 165°F and juices run clear.
  3. Combine the remaining dry rub with pineapple juice and a splash of BBQ sauce. Stir until slightly thickened.
  4. Brush the cooked chicken with the pineapple glaze and return to heat for one minute to let the glaze set.
  5. Grill the pineapple slices and red onion until caramelized and marked.
Assembly
  1. Place lettuce on the bottom bun, add the glazed chicken, top with grilled pineapple and onion, then close with the top bun.
  2. Serve hot.

Notes

Pound chicken to even thickness for steady cooking. Use a thermometer to check internal temperature. Apply glaze near the end of cooking to avoid burning the sugar. Lightly toast buns for added texture and to prevent sogginess.