Some of the best recipes come from throwing a few ingredients together in the kitchen. How many times have you enjoyed something that has been passed down through the family and you don’t even need to look at the recipe at all? Once you’ve had this, these will become an easy summertime staple in your household as well.

The recipe has been going through my cooking board like wildfire and for good reason. It is quick, simple, and very tasty. The recipe is basically 1:1 and calls for ingredients that most have in their pantry. I loved how juicy the chicken stayed and the use of grilled pineapple. I don’t think I’ve ever made a grilled chicken sandwich. If I grill chicken is goes alongside some veggies, buns or beef and pork for some reason, but not anymore! My husband has told me to put this in a regular rotation for the rest of the summer. The chicken is great simply topped with the cheese and pineapple, but I really enjoyed a small amount of mayonnaise on the bun as well.

Serves 2

Hawaiian Chicken Sandwiches


  • 1 large boneless, skinless chicken breast
  • 1 small can of pineapple rings, 4 slices
  • 1 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp Dijon mustard
  • 2 hamburger buns or Kaiser rolls
  • 2 slices of provolone cheese

Pound out the chicken breast and cut into two pieces.  Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken for 4 hours or overnight in the juice mixture. I preferred the overnight marinade best. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese to the chicken when there is 3 minutes remaining. While the chicken is grilling, add the pineapple rings halfway through, turning once. Serve on the buns with two pineapple rings each.

Source: So Tasty, So Yummy

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