Sweet and slightly spicy grilled chicken topped with melting cheese and sweet pineapple turned out to be one of the best things I ate this weekend. My kids absolutely flipped out over these sandwiches.
My oldest son declared this “the most excellent and delicious burger he has ever tasted, even better than the fancy burgers from the really nice restaurants.” (His experience in really nice restaurants with burgers is limited to Red Robin and Five Guys, so take that with a grain or two of salt.)
When I saw my friend Amy share this sandwich on Facebook the other day, I immediately turned and asked my husband if he’d mind running to the store. I absolutely had to have it and let me tell you it was everything I hoped it would be.
This sandwich is going to be in my meal plans all summer long! I served it with Deviled Egg Potato Salad and Strawberry Salad and the whole meal was terrific.
Hawaiian Grilled Chicken Sandwiches
Ingredients
- 3 chicken breasts 1 ½ - 2 pounds worth
- 2 tablespoons soy sauce
- 2 tablespoons Tabasco sauce
- 3 tablespoons brown sugar
- 3 tablespoons dijon mustard
- 1 14 ounce can pineapple rings, drained with juice reserved
- 6 slices provolone cheese
- 6 hamburger buns
- mayonnaise
Instructions
- 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. Everything from the grill when the chicken is done.
- Toast the buns, if desired, and then smear each bun lightly with mayo. Add a piece of chicken and a pineapple ring (or two). Enjoy!
{originally published 6/10/14 – recipe notes and photos updated 7/13/17}