Grilled Hawaiian Chicken Sandwiches

Printable Recipe

There is a real good restaurant close by that makes a Hawaiian Chicken sandwich, and I wanted to try to replicate it at home. I found this recipe on AllRecipes.  I changed a few things, and I'd have to say that it comes pretty close.

6 boneless, skinless chicken breasts
1 1/2 cups bottled Teriyaki sauce (I use Kikkoman)

Sauce
3/4 cup brown sugar
3/4 cup soy sauce
3/4 cup unsweetened pineapple juice
a few drops Worcestershire sauce

mixture of cornstarch and water, stirred

6 slices pineapple (use fresh, if you're able, otherwise, canned will work fine)
thinly sliced Monterey Jack cheese
9 or 12 grain bread, buttered on one side


Pound the chicken breasts between sheets of waxed paper or in a heavy-duty ziplock plastic bag to an even thickness.  Marinate the chicken in the Teriyaki sauce in ziplock bags placed in a large glass bowl or cake pan, for up to 8 hours.

I usually use chicken that I've bought from Sam's club, and since they are so huge, I make additional sauce.  I like to have some to dip the sandwiches into on the side, too.  You just want equal parts of the brown sugar, soy sauce and pineapple juice.  I add a few drops of Worcestershire to cut down on the sweetness from the sugar and the juice.  A few drops is all you need, or else you will change the flavor of the sauce too much.  Bring the sauce to a boil and stir in the cornstarch mixture and cook until it has nicely thickened.

Preheat the gas grill to 350 degrees and oil the grates, if desired.  With the lid closed, cook the chicken about 4-8 minutes per side, depending on the size of the chicken breast.  Baste with the sauce starting right away.  Since it cooks for such a short time, you can put some on the top of the chicken when you first place it on the grill and then again when you flip them halfway through.

At some point, if you're using fresh pineapple slices, place those on the grill to sort of caramelize them.  Just before you pull the chicken off the grill, turn the gas off and place a slice of pineapple on top of each piece of chicken, and top with some Monterey Jack cheese.  Baste with some more sauce.  Close the lid again and let stay in there for a few minutes until the cheese has melted but has not browned.

Meanwhile, fry up the bread on the stove in a dry skillet on one side.  You can either serve the bread on the side, or serve the chicken on the bread, sandwich style.  Be sure to serve a bit of the sauce on the side to dip your chicken or bread into.

This is a great summer meal served with fresh fruit.