Grilled Hawaiian Chicken and Pineapple Sandwiches

Grilled Hawaiian chicken and pineapple sandwiches are super simple to make, take less than 30 minutes and oh-so-good for a crowd! They are the perfect combination of sweet and smoky for a great summer inspired meal!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Grilling, Main Dish
Servings 4 sandwiches


  • 4 chicken breasts
  • 1/2 cup Teriyaki sauce
  • Pineapple slices in juice or fresh
  • 4 Bays English Muffins
  • 4 sharp cheddar sliced (Sharp Vermont is my favorite)
  • tomato sliced
  • red onion sliced
  • romaine leaves

Teriyaki Mayo Sauce

  • 3 Tbsp mayo
  • 1 1/2 Tbsp teriyaki sauce
  • 1/2 tsp red pepper flakes optional and can be varied depending on heat preferred.



  • Marinade chicken for at least one hour prior to cooking. Prepare Teriyaki mayo.
  • Preheat grill to medium heat. Grill chicken until fully cooked and thermometer reads 165º.
  • Grill pineapple on grill for several minutes on each side.
  • Toast your English muffins until browned (either in grill, via broiler or toaster).
  • To assemble sandwich, smear a generous amount of teriyaki mayo sauce on one half of muffins. Place cheese on other side.
  • Layer chicken, pineapple, tomato, red onion and romaine leaves. Add more sauce if desired and serve immediately!

Teriyaki Mayo

  • Combine mayo, 1 tablespoon teriyaki sauce and red pepper flakes. Mix well.


If you don't have a grill, simply cook chicken & pineapple on your stovetop. Searing the chicken breast & pineapple gives it a great boost of flavor.
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