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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Grilling, Main Dish
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

Sandwiches
  1. Marinade chicken for at least one hour prior to cooking. Prepare Teriyaki mayo.
  2. Preheat grill to medium heat. Grill chicken until fully cooked and thermometer reads 165º.
  3. Grill pineapple on grill for several minutes on each side.
  4. Toast your English muffins until browned (either in grill, via broiler or toaster).
  5. To assemble sandwich, smear a generous amount of teriyaki mayo sauce on one half of muffins. Place cheese on other side.
  6. Layer chicken, pineapple, tomato, red onion and romaine leaves. Add more sauce if desired and serve immediately!
Teriyaki Mayo
  1. Combine mayo, 1 tablespoon teriyaki sauce and red pepper flakes. Mix well.

Notes

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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