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Juicy Grilled Hawaiian Chicken Sandwiches

A delightful combination of grilled chicken marinated in a sweet pineapple sauce, served on a soft bun with fresh toppings, perfect for family gatherings and summer vibes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • Salt and pepper to taste
For the Sandwich
  • 4 boneless, skinless chicken thighs
  • 4 sandwich buns
  • Lettuce For topping
  • Tomato For topping

Method
 

Marinating the Chicken
  1. In a bowl, combine pineapple juice, soy sauce, brown sugar, olive oil, garlic powder, ginger powder, and a pinch of salt and pepper. Add the chicken thighs to the marinade. Cover and let it sit in the refrigerator for at least 15 minutes.
Grilling the Chicken
  1. Preheat your grill to medium-high heat. If using a grill pan, heat it on the stovetop and lightly grease it.
  2. Remove the chicken from the marinade and place it on the hot grill. Grill the chicken for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C).
  3. While the chicken is grilling, place your sandwich buns on the grill to toast them lightly for about 2 minutes.
Assembling the Sandwiches
  1. Once the chicken is cooked, remove it from the grill. Slice the thighs if you prefer, and place them on the toasted buns. Top generously with fresh lettuce and slices of ripe tomato.

Notes

For best flavor, marinate the chicken longer if possible, preferably overnight. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to a month.