Hawaiian Chicken Sandwiches
Hawaiian Chicken Sandwiches layer teriyaki-glazed chicken, grilled pineapple, Swiss cheese, lettuce, red onion, and mayo on toasted brioche buns. They make a bright dinner sandwich with sweet-savory balance and a fresh, crisp finish.
Equipment
- Grill pan or outdoor grill
- Tongs
- Cutting Board
- Sharp knife
- Instant-read thermometer
Ingredients
- 2 large chicken breasts 450g, sliced horizontally into 4 fillets
- 1/2 cup teriyaki glaze thick, honey-like consistency
- 4 slices Swiss cheese melted
- 4 rings fresh pineapple thick slices
- 4 count brioche buns split and toasted
- 1/4 count red onion sliced into thin purple rings
- 4 leaves green leaf lettuce washed and dried
- 4 tbsp mayonnaise creamy
- 1 tbsp avocado oil for grilling
- 1/2 tsp kosher salt
Instructions
- Slice the chicken breasts horizontally into 4 fillets, pat them dry, and season both sides with kosher salt.
- Preheat a grill pan, outdoor grill, or heavy skillet over medium-high heat and brush with avocado oil.
- Cook the chicken for 4 to 5 minutes per side, until browned and almost cooked through.
- Brush teriyaki glaze over the chicken during the final 1 to 2 minutes, turning once to coat both sides.
- Top each chicken fillet with Swiss cheese and cover briefly until the cheese melts.
- Grill the pineapple rings for 1 to 2 minutes per side, until warm and lightly marked.
- Spread mayonnaise on toasted brioche buns, then layer lettuce, glazed chicken, pineapple, red onion, and the top bun.
- Serve warm while the cheese is melted, the chicken is juicy, and the buns are lightly crisp.
Notes
Storage: Store cooked chicken and pineapple separately in airtight containers in the refrigerator for up to 3 days. Keep buns and fresh toppings separate until serving.
Reheating: Reheat chicken in a covered skillet over low heat until it reaches 165°F / 74°C. Add a little extra teriyaki glaze if needed.
Best Tips: Glaze the chicken near the end of cooking so the teriyaki becomes shiny without burning. Toast the brioche buns before assembling for better structure.
Variations: Use provolone, Monterey Jack, or mild cheddar instead of Swiss. Add jalapeño slices, pickled red onions, or shredded cabbage for extra texture.