Say “Aloha!” to this sweet & savory Luau Chicken Sandwich! Grilled chicken with crispy bacon and fresh pineapple is the ultimate summer meal!
Luau Chicken Sandwich—this recipe tastes like a Hawaiian vacation! Tender chicken breast marinated in a mouthwatering honey teriyaki glaze is topped with smoky bacon and a thin slice of grilled pineapple, served on an onion bun! This is a tropical crowd-pleaser if there ever was one!
Grilled Meals are Great for Summer!
Summer meals on the grill just can’t be beat. They’re fast and easy and don’t mess up (or heat up) the kitchen! And this Hawaiian chicken sandwich is SUCH a tasty alternative to burgers or brats and it’s ready to throw on the grill in just 10 minutes!
Other Recipes to Serve Hawaiian Chicken Sandwiches
- Pineapple Guacamole or Pineapple Mango Salsa makes a delicious chip-dipping partner to this tasty, tropical grilled chicken sandwich.
- Sweet Potato Tots are crispy little clouds of goodness that practically melt in your mouth. They’re a perfect Hawaiian side dish!
Ingredients
Chicken: Of course, chicken breasts are the classic ingredient for a chicken sandwich. I prefer the thin-cut breasts, so they cook quickly and don’t make the sandwich too hard to eat. Butterfly-cut chicken thighs make a great substitution and are more forgiving if you’re a novice on the grill.
Teriyaki Marinade: This marinade is amazing!!! It’s a combination of soy sauce, ginger, garlic powder, corn starch, brown sugar and honey. Sweet, saucy, umami goodness!
Toppings: These chicken sandwiches become works of art when you add lightly crispy bacon, lettuce, mayo and grilled fresh pineapple (if you need to use canned pineapple rings, grill them on foil so they don’t fall apart.)
Buns: Onion buns give these Luau Chicken Sandwiches the perfect finishing flavor!
How to Make Luau Chicken Sandwiches
STEP ONE: Combine the soy sauce, a cup of water, ginger, garlic powder, brown sugar, and honey in a saucepan and place it over medium heat. In a separate small bowl, mix the remaining 1/4 cup of water and the cornstarch together and gently stir it into the soy sauce mixture until it thickens. Remove from heat.
STEP TWO: Place the uncooked chicken into the teriyaki sauce and marinate for at least 30 minutes.
STEP THREE: Grill the marinated chicken breasts on medium heat until they reach an internal temperature of 165 degrees F, about 7-8 minutes per side. Remove the chicken from the grill, cover loosely with foil, and allow to rest for 10 minutes.
STEP FOUR: Grill the pineapple on both sides until golden and thoroughly heated while the chicken rests. Spread some mayo on the top and bottom buns. Top the bottom bun with lettuce, then chicken, bacon, and pineapple, and add the top bun. Then, enjoy that delicious sandwich!
Tips for Success
- If you can’t find thin-cut chicken breasts or regular breasts on sale, simply butterfly-cut a standard chicken breast and finish the cut all the way through to create two thin-cut breasts.
- Once the chicken is off the grill, rest for 10 minutes to ensure the perfect juiciness.
- The bacon can be cooked as much as a day ahead of time. Just pop it in the microwave for about 10 seconds per slice to rewarm and crisp it back up before serving.
- Canned slices will work in a pinch if you don’t have fresh pineapple. Just be sure to grill it on foil because it’s more likely to fall apart than fresh rings.
What’s the Most Popular Meat in Hawaii?
Yes, what you’ve heard is true – it’s probably Spam. (Though pork, salmon, and chicken are also very popular.) Spam was brought to Hawaii during World War 2 as a military staple and became a favorite with the locals as an ingredient in many Hawaiian dishes.
How Long Will Cooked Chicken Keep in the Fridge?
Leftover chicken can be kept in the refrigerator safely for 3-4 days. When you’re ready to eat, simply arrange the cooked chicken breasts in a single layer on a microwave-safe plate. Drizzle them with olive oil and water – just a teaspoon or two. Cover with microwave-safe plastic wrap and heat for 2 minutes. Flip and continue heating at 30-second intervals until thoroughly warmed.
Other Island-Inspired Tropical Temptations!
- Hawaiian Meatballs
- Tropical Muffins
- Hawaiian Quesadillas
- Pineapple Coconut Lime Shrimp Skewers
- Hawaiian Grilled Salmon Filets
- Hawaiian Cheesecake Salad
*This post originally posted on 06/26/2013.
Equipment
- Grill Pan or Grill
Ingredients
Teriyaki Sauce
- ¼ cup soy sauce
- 1 ¼ cups water
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 5 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons cornstarch
Chicken Sandwich
- 4 thin-cut chicken breasts
- 4 onion buns
- 8 tablespoons mayo
- Lettuce
- 8 slices cooked bacon
- 4 slices fresh pineapple
Instructions
- In a medium saucepan, whisk together the soy sauce, 1 cup of water, ginger, garlic powder, brown sugar, and honey. Place over medium heat.
- In a small bowl, combine the remaining 1/4 cup water and the cornstarch.
- Pour the cornstarch slurry into the saucepan and heat until thickened, whisking occasionally.
- Place the chicken breasts into a baking dish in a single layer. Pour the teriyaki sauce over the chicken and let it marinate for at least 30 minutes.
- Preheat a grill pan or your grill to medium heat. Grill the chicken breasts until cooked through (internal temperature of 165 degrees F), about 2-3 minutes per side.
- Remove the chicken from the grill and allow to rest on a plate covered loosely with foil for 10 minutes.
- While the chicken rests, grill the pineapple slices on both sides until golden and heated through.
- Spread 1 tablespoon of mayo on the cut side of each top and bottom bun. Top the bottom bun with lettuce, a chicken breast, 2 slices of bacon, and a grilled pineapple slice. Place the top bun onto the sandwich and serve immediately.
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