These pineapple chicken sandwiches are irresistible. Mildly spicy grilled chicken, melting cheese, and a slice of grilled, juicy, sweet pineapple on a soft, toasted bun make these sandwiches perfect to please kids of all ages.
Pineapple Chicken Sandwich
The first time I made these sandwiches, all of my kids flipped for them, with my oldest son declaring this, “the most excellent and delicious burger he has ever tasted, even better than the fancy burgers from the really nice restaurants.” (His experience -at that time- in really nice restaurants with burgers was limited to Red Robin and Five Guys, so take that with a grain or two of salt.)
This sandwich has been a staple in our meal planning ever since. And while these grilled pineapple chicken sandwiches are a magical meal for any summer evening, they’re still a perfect fit all year ’round.
Serve them with Deviled Egg Potato Salad and Strawberry Salad for a terrific meal!
Sandwich Ingredients
To make this pineapple chicken sandwich, you’ll need the following ingredients:
- chicken breasts
- soy sauce
- Tabasco sauce
- brown sugar
- Dijon mustard
- pineapple rings in juice
- provolone cheese
- hamburger buns
- mayonnaise or butter
- optional: barbecue sauce
Slice the chicken breasts in half and pound them to about a 1/2″ thickness. Place the chicken in a gallon size Ziploc bag and add the soy sauce, Tabasco sauce, brown sugar, dijon mustard, and the juice from the can of pineapple.
Seal the bag and squeeze to combine and coat the chicken. Place in the refrigerator and marinate 6-24 hours.
Preheat your grill for medium high heat. Grill the chicken for 12-14 minutes, flipping once halfway through the cooking time.
Add the pineapple rings to the grill when you turn the chicken. Flip the pineapple rings over after 3 minutes. When you flip the pineapple rings over, add a slice to cheese over each piece of chicken.
Remove everything from the grill when the chicken is done. Toast the buns, if desired, and then smear each bun lightly with mayo or butter. Add a piece of chicken, top with barbecue sauce, and a pineapple ring (or two).
Tangy, sweet pineapple rice with cilantro and lime is a guaranteed win for any pineapple lovers. My family gives it two thumbs up around the table every time I make it.
And this Sweet and Spicy Pineapple BBQ Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.
Ingredients1x2x3x
- ▢ 3 chicken breasts 1½-2 pounds worth
- ▢ 2 tablespoons soy sauce
- ▢ 2 tablespoons Tabasco sauce
- ▢ 3 tablespoons brown sugar
- ▢ 3 tablespoons dijon mustard
- ▢ 14 ounces canned pineapple rings drained with juice reserved
- ▢ 6 slices provolone cheese
- ▢ 6 hamburger buns
- ▢ mayonnaise or butter for the buns
- ▢ barbecue sauce favorite store-bought or homemade
Instructions
- Cut the chicken breasts in half and pound them to approximately ½-inch thickness. Place the chicken in a gallon size Ziploc bag and add the soy sauce, Tabasco sauce, brown sugar, dijon mustard, and the juice from the can of pineapple. Seal the bag and squeeze to combine and coat the chicken. Place in the refrigerator and marinate 6-24 hours.
- Preheat your grill for medium high heat. Grill the chicken for 12-14 minutes, flipping once halfway through the cooking time. Add the pineapple rings to the grill when you turn the chicken. Flip the pineapple rings over after 3 minutes. When you flip the pineapple rings over, add a slice to cheese over each piece of chicken. Remove everything from the grill when the chicken is done.
- Toast the buns, if desired, and then smear each bun lightly with mayo or butter. Add a piece of chicken, top with barbecue sauce, and a pineapple ring (or two).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/10/14 – recipe notes and photos updated 4/22/25}
(Many thanks to Amy of Bellyfull for introducing my family to this Hawaiian chicken sandwich years ago!)
Pineapple Chicken Sandwiches
Ingredients
- 3 chicken breasts 1½-2 pounds worth
- 2 tablespoons soy sauce
- 2 tablespoons Tabasco sauce
- 3 tablespoons brown sugar
- 3 tablespoons dijon mustard
- 14 ounces canned pineapple rings drained with juice reserved
- 6 slices provolone cheese
- 6 hamburger buns
- mayonnaise or butter for the buns
- barbecue sauce favorite store-bought or homemade
Instructions
- Cut the chicken breasts in half and pound them to approximately ½-inch thickness. Place the chicken in a gallon size Ziploc bag and add the soy sauce, Tabasco sauce, brown sugar, dijon mustard, and the juice from the can of pineapple. Seal the bag and squeeze to combine and coat the chicken. Place in the refrigerator and marinate 6-24 hours.
- Preheat your grill for medium high heat. Grill the chicken for 12-14 minutes, flipping once halfway through the cooking time. Add the pineapple rings to the grill when you turn the chicken. Flip the pineapple rings over after 3 minutes. When you flip the pineapple rings over, add a slice to cheese over each piece of chicken. Remove everything from the grill when the chicken is done.
- Toast the buns, if desired, and then smear each bun lightly with mayo or butter. Add a piece of chicken, top with barbecue sauce, and a pineapple ring (or two).
Nutrition
Pineapple Chicken Sandwiches https://barefeetinthekitchen.com/hawaiian-grilled-chicken-sandwiches-recipe/
