Grilled Hawaiian Chicken Sandwiches

These Grilled Hawaiian Chicken Sandwiches are officially on repeat at our house. One bite of that juicy grilled chicken, caramelized pineapple, and the sweet-spicy BBQ sauce, and we were hooked. The kids love theirs mild with extra pineapple, my husband goes all in with jalapeños, and I sneak a few bites straight off the grill while assembling them!

What I really love is that the pineapple BBQ sauce is homemade but comes together in minutes. It uses pantry ingredients plus a splash of pineapple juice for that tropical kick. Grill the pineapple alongside the chicken, and it gets these lovely charred edges that add a whole other layer of flavor.

Before You Get Started

Here are my top tips to set you up for sandwich success!

• Marinate ahead: The longer the chicken marinates, the better. Try for at least 30 minutes or up to overnight.
• Quick option: For a quicker option, you can marinate the chicken in teriyaki sauce or an Asian inspired BBQ sauce. Both of these options work great and take out some of the extra prep work.
• Prep the toppings: Slice red onion, jalapeño, and prep the greens while the chicken marinates.
• Pick your buns: Regular or Hawaiian rolls both work great. Toast them for bonus flavor.

How to Make Grilled Hawaiian Chicken Sandwiches

This step-by-step guide walks you through making juicy grilled chicken sandwiches that taste like summer in every bite. Don't worry. It's easier than it looks!

1. Make the Marinade

In a bowl, mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Set aside half for drizzling later. Marinate the chicken in the rest for at least 30 minutes.

2. Grill the Chicken and Pineapple

Remove chicken from the marinade and let the excess drip off. Spray pineapple slices with cooking spray. Grill chicken and pineapple over medium heat for 4–5 minutes per side, until the chicken is cooked through and the pineapple is lightly charred.

Pro tip: Pound chicken breasts to even thickness so they cook more evenly.

3. Simmer the Extra Sauce

While the chicken grills, pour the reserved sauce into a small saucepan. Bring to a boil and cook for 4–5 minutes until slightly reduced.

4. Assemble the Sandwiches

Layer grilled chicken on buns with grilled pineapple, red onion, jalapeño, and greens. Drizzle with the reduced pineapple BBQ sauce.

No grill? Do this instead: Use a grill pan or cast-iron skillet on the stovetop. You can also bake the chicken at 400°F for about 20 minutes.

Tropical Twists and Creative Combos

There are endless ways to customize this recipe to your preferences or pantry. Here are some of my favorite flavor swaps and fun twists.

• Spicy or mild: Use extra jalapeño or Sriracha for heat, or skip both for a sweeter version.
• Pineapple swap: No fresh pineapple? Use canned rings or try Grilled Mango or Grilled Peaches.
• Low-carb option: Swap out regular barbecue sauce for a light or sugar-free version instead and wrap up the burger in a crunchy lettuce wrap or some grilled portobello mushrooms. For a Paleo version, I like to serve the burger in some grilled slices of sweet potato.
• Dairy lovers: Personally, I don't think this burger needs cheese, but you could add a slice of Swiss, pepper jack, cheddar, or crumbled goat cheese.
• Add avocado: Some sliced avocado is also delicious to add a creamy, fresh element.
• Chicken thighs: Juicier and budget-friendly alternative.
• Veggie burgers: If you are feeding vegetarians as well, this sauce tastes great on a grilled veggie burger. Just make sure to make the sauce separate from the marinade.

Serving Ideas

There are so many ways to serve these burgers! Here are some of our favorite options:

• Grilled Red Potatoes
• Mexican Street Corn
• The Best Coleslaw (with Greek Yogurt!)
• Salad with The Best Skinny Ranch or honey lime dressing
• Baked Sweet Potato Fries or Baked Skinny Fries
• Grilled Vegetable Skewers

Storage and Reheating

Here's how to keep everything fresh so you can assemble sandwiches any time you like!

• Store: Keep grilled chicken and pineapple separately in airtight containers for up to 4 days.
• Reheat: Warm chicken in a skillet over medium heat or microwave in short bursts.
• Leftovers: Slice chicken and use it in wraps, burrito bowls, or salads.