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How to Make Grilled Hawaiian Chicken and Pineapple Sandwiches - A Step-by-Step Guide

Grilled Hawaiian Chicken and Pineapple Sandwiches are the perfect summer dish that combines the tropical flavors of pineapple with deliciously grilled chicken. This recipe is a crowd-pleaser and will be a hit at any BBQ or summer gathering. Not only is it easy to make, but it also brings a taste of the Hawaiian islands to your backyard.

The combination of smoky grilled chicken, sweet and tangy pineapple, and a creamy sauce all come together to create a mouthwatering sandwich that will...

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Ingredients

  • 1 cup Hawaiian style marinade
  • 6 (4 ounce) skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • cooking spray
  • 6 pineapple rings
  • 6 onion rolls, split
  • 6 slices provolone cheese
  • 6 leaves romaine lettuce
  • 6 slices tomato
  • 6 tablespoons Thousand Island salad dressing

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 sandwiches

  • Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
  • When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
  • Remove chicken from marinade and shake off excess. Discard remaining marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.
  • Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.
  • Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.

    • Nutrition

    554 cal.

    • Total Fat: 19g
    • Saturated Fat: 8g
    • Cholesterol: 92mg
    • Sodium: 1400mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 2g
    • Total Sugars: 29g
    • Protein: 38g
    • Vitamin C: 11mg
    • Calcium: 292mg
    • Iron: 2mg
    • Potassium: 330mg

    Categories

    Grilled recipes
    Hawaiian recipes
    Chicken recipes
    Pineapple recipes
    Sandwich recipes