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side view of hawaiian chicken sandwiches.
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Hawaiian Chicken Sandwich Recipe

This Hawaiian BBQ chicken sandwich is the perfect mix of savory, sweet, and smoky. Tender grilled chicken glazed in a soy-spiked BBQ sauce and topped with charred pineapple and crisp bacon for a tropical meal that's ready in minutes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, lunch, Main Course, Sandwiches
Cuisine: American
Servings: 4 sandwiches
Calories: 558kcal
Author: Becky Hardin

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
    hawaiian BBQ sauce in a saucepan.
  • Gently pound the the chicken breasts to ½-inch thickness. Brush the tops with the sauce and set aside.
    4 boneless, skinless chicken breasts
    2 raw chicken breasts coated in BBQ sauce.
  • 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
    grilled pineapple rings on a grill.
  • Remove and place them on an oven-safe plate in the preheated oven.
    overhead view of grilled pineapple rings on a white plate.
  • Cook the chicken breasts on the grill/grill pan for 5-6 minutes on one side.
    2 grilled chicken breasts on a grill.
  • 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.
    2 grilled chicken breasts on grill grates.
  • 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.
    2 grilled chicken breasts on a white plate.
  • 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
    BBQ sauce slathered on 2 toasted buns.
  • On top of the BBQ sauce, add lettuce and chicken.
    grilled chicken and lettuce on toasted buns.
  • Then finish with pineapple, bacon, and more sauce.
    8 slices cooked bacon, 4 leaves lettuce
    bacon on top of open hawaiian chicken sandwiches.

Notes

*You can use chicken thighs if you prefer, but they will take a few minutes longer to cook.
**Brioche or Hawaiian rolls are delish here.
***I find it easiest to prepare and cook the bacon before beginning
Becky's Top Tips:
  • 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.
Alternative Cooking Methods:
  • 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.
Storage: Store chicken sandwich components separately in airtight containers in the refrigerator for up to 3 days. Freeze chicken breasts for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 558kcal | Carbohydrates: 45g | Protein: 61g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1288mg | Potassium: 1168mg | Fiber: 2g | Sugar: 23g | Vitamin A: 270IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 3mg