This Hawaiian chicken sandwich recipe is my summer grilling special, loaded with sweet and tangy BBQ flavor! I slather juicy chicken breasts in a unique barbecue sauce made with pineapple juice, soy, and brown sugar before throwing them on the grill. Then I add grilled pineapple and thick-cut bacon for the perfect island-inspired chicken sandwiches!
Grilled Hawaiian BBQ Chicken Sandwich with Pineapple and Bacon
This Hawaiian BBQ inspired recipe combines my classic grilled chicken sandwich with mouthwatering huli huli chicken flavor! I start by spiking my fave barbecue sauce with soy sauce, pineapple juice, and brown sugar to create a the most delicious sweet and savory flavor profile. I use this to baste some chicken breasts while they cook on the grill, then pile them onto buns to make my sandwiches.
In true Hawaiian chicken style, I layer these sandwiches with real pineapple. I’ve found that grilling the pineapple slices for just two minutes per side really intensifies the sweetness. Finished with thick slices of bacon and extra BBQ sauce, these Hawaiian chicken sandwiches couldn’t be more delicious!
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Marinate it!
For even more flavor, you can marinate the chicken breasts in the Hawaiian BBQ sauce for up to 8 hours before grilling. Simply coat them in the sauce (increase the amount if desired), cover them, and let them marinate in the fridge.
Hawaiian Chicken Sandwich Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
Hawaiian BBQ Chicken:
- 8 ounces pineapple slices in 100% pineapple juice (1 can, fruit and juice divided)
- 2 tablespoons low-sodium soy sauce
- ⅓ cup BBQ sauce
- 1½ tablespoons brown sugar
- ¼ teaspoon red chili flakes (optional)
- 4 boneless, skinless chicken breasts (*)
For Sandwiches:
- 4 hamburger buns (buttered and toasted**)
- 8 slices cooked bacon (***)
- 4 leaves lettuce
Instructions
- In a medium saucepan, combine the pineapple juice (from the can), soy sauce, BBQ sauce, brown sugar, and red chili flakes. Simmer the mixture over medium heat for 3-5 minutes, until it thickens and deepens in color. Remove from heat and divide the sauce into two portions – one for basting and one for serving.8 ounces pineapple slices in 100% pineapple juice, 2 tablespoons low-sodium soy sauce, ⅓ cup BBQ sauce, 1½ tablespoons brown sugar, ¼ teaspoon red chili flakes
- Gently pound the the chicken breasts to ½-inch thickness. Brush the tops with the sauce and set aside.4 boneless, skinless chicken breasts
- Heat a grill or grill pan over medium-high (375-450°F) heat. As the pan heats up, preheat your oven to 200°F to keep the cooked pineapple and chicken warm.
- Place the pineapple slices (from the can) in the hot pan, letting them get a nice char.8 ounces pineapple slices in 100% pineapple juice
- Remove and place them on an oven-safe plate in the preheated oven.
- Cook the chicken breasts on the grill/grill pan for 5-6 minutes on one side.
- Flip, baste with the reserved sauce, and continue cooking another 5-6 minutes; until they're cooked through to an internal temperature of 165°F.
- Brush with a final layer of sauce in the last 2 minutes. Transfer to an oven-safe plate, and keep them warm in the oven until they're ready for assembly.
- While the chicken is resting, clean the pan by wiping it with a paper towel. Place the burger buns with their cut sides down on the heated pan. Allow them to toast until they are lightly toasted. Then spread the reserved barbecue sauce for serving on the bottom halves of the toasted buns.4 hamburger buns
- On top of the BBQ sauce, add lettuce and chicken.
- Then finish with pineapple, bacon, and more sauce.8 slices cooked bacon, 4 leaves lettuce
Notes
- For more flavor, optionally marinate the chicken breasts in a portion of the Hawaiian BBQ sauce for up to 8 hours in the refrigerator.
- Don’t forget to divide the sauce into two bowls before you start basting! It’s important to keep a clean container for serving so that you don’t cross-contaminate your cooked sandwiches with raw chicken juices.
- Easily cook the bacon in your grill pan set over medium heat for 8-10 minutes. Keep warm in the oven.
- You’ll need to grease the grill pan/grates slightly to prevent sticking. You can use the leftover bacon grease for extra smoky flavor.
- Pair these sandwiches with a coleslaw, sweet potato fries, or a fresh tropical fruit salad. For a true easy meal, I love serving these alongside a simple macaroni salad or grilled corn on the cob.
- Crockpot: Place the chicken breasts and the whisked sauce ingredients into the slow cooker. Cook on LOW for 5-6 hours or HIGH for 2-3 hours, until the chicken is tender. Shred the chicken directly in the sauce, then pile it onto toasted buns with the grilled pineapple and bacon.
- Air Fryer: Preheat your air fryer to 380°F. Rub the chicken breasts with a small amount of oil and season lightly. Air fry for 12-15 minutes, flipping halfway through and brushing generously with the thickened sauce during the last 3 minutes of cooking. Grill the pineapple slices in the air fryer for an additional 2-3 minutes at 400°F for a quick char.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Hawaiian Pineapple Chicken Sandwiches Step by Step
Make the Sauce: In a medium saucepan, combine the pineapple juice (from an 8-ounce can), 2 tablespoons of soy sauce, ⅓ cup of BBQ sauce, 1½ tablespoons of brown sugar, and ¼ teaspoon of red chili flakes. Simmer the mixture over medium heat for 3-5 minutes, until it thickens and deepens in color. Remove from heat and divide the sauce into two portions: one for basting and one for serving. Be sure to keep these two portions separate to avoid cross-contamination.
Prep the Chicken: Gently pound 4 boneless, skinless chicken breasts to approximately ½-inch thickness. Creating thinner pieces ensures quicker, more even cooking. Use the basting portion of the BBQ sauce to coat the tops of each chicken breast. Set aside.
Grill the Pineapple: Heat your grill (or a grill pan) over medium-high heat (375-400°F). You’ll need to grease the pan slightly to prevent sticking. As the pan heats up, preheat your oven to 200°F to keep the cooked pineapple and chicken warm. If you haven’t already, quickly cook the bacon in the grill pan for 8-10 minutes, leaving the accumulated grease behind to flavor the pineapple and chicken. Place the pineapple slices (from the 8-ounce can) in the hot pan, letting them get a nice char. Remove and place them on a plate in the preheated oven.
Cook the Chicken: Grill the chicken breasts in the same pan for 5-6 minutes on each side, occasionally basting with the reserved sauce, until they’re cooked through to an internal temperature of 165°F. When the chicken is almost done, brush a final layer of sauce onto each piece, transfer to a plate, and keep them warm in the oven until they’re ready for assembly.
Toast the Buns: While the chicken is resting, clean the pan by wiping it with a paper towel. Place 4 burger buns with their cut sides down on the heated pan. Allow them to toast until they are lightly toasted. Then spread the reserved barbecue sauce (for serving, not the one that has touched the raw chicken!) on the bottom halves of the toasted buns.
Assemble the Sandwiches: Layer each sandwich with 1 leaf of lettuce, 1 grilled chicken breast, a few slices of grilled pineapple, 2 slices of bacon, and more BBQ sauce. Enjoy!
How to Store, Freeze, and Reheat
For best storage, store all components of Hawaiian chicken sandwiches separately. The chicken will keep for up to 3 days in an airtight container in the refrigerator or 3 months in the freezer. Let the chicken thaw overnight in the refrigerator before reheating it in a 350°F oven for 10-12 minutes, or until 165°F internally, then assemble the sandwiches.
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