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A close-up handheld shot of a Hawaiian Chicken Sandwich showing the glistening brown glaze and charred pineapple marks. (Hawaiian Chicken Sandwiches)

Hawaiian Chicken Sandwiches with Charred Pineapple and Chunky Salsa

Juicy grilled chicken glazed in a sweet soy-ginger sauce, topped with charred pineapple, a vibrant chunky pineapple-cilantro salsa, and creamy mayo on a toasted brioche bun. The ultimate tropical gourmet sandwich experience.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Hawaiian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large chicken breasts boneless and skinless
  • 1/2 cup (120ml) pineapple juice
  • 1/4 cup (60ml) soy sauce low sodium preferred
  • 2 tbsp (30g) brown sugar packed
  • 1 tbsp (15g) fresh ginger minced
  • 1 cup (150g) fresh pineapple finely diced
  • 1/4 cup (40g) red onion finely diced
  • 2 tbsp (5g) fresh cilantro chopped
  • 4 slices fresh pineapple 1/2 inch thick rings
  • 4 large brioche buns split
  • 1/2 cup (115g) mayonnaise creamy white style
  • 4 leaves green leaf lettuce vibrant and crisp

Equipment

  • 1 Grill or Grill Pan Cast iron preferred for better char marks.
  • 1 Meat Mallet For pounding chicken to even thickness.
  • 1 Instant-Read Thermometer To ensure chicken reaches 165°F.

Method
 

Prep and Marinate
  1. Whisk pineapple juice, soy sauce, brown sugar, ginger, and garlic. Marinate pounded chicken for 30 mins to 2 hours.
  2. Toss diced pineapple, red onion, and cilantro in a bowl. Season with a pinch of salt and lime juice; set aside.
Grilling
  1. Grill pineapple rings over high heat for 2-3 minutes per side until charred cross-hatch marks appear.
  2. Grill chicken for 5-7 minutes per side, brushing with glaze until glistening and internal temp is 165°F (74°C).
Assembly
  1. Toast buns, spread mayo on bottom, layer lettuce, chicken, charred ring, and a heap of salsa. Angle top bun.

Notes

Use fresh pineapple for the best structural integrity on the grill.
Ensure the grill is preheated to high for those professional cross-hatch marks.