This Grilled Hawaiian Chicken Sandwich has been one of my easiest and most reliable weeknight winners. I first discovered this flavor combination on a sun-drenched weekend when I wanted something that felt like a backyard luau but required almost no fuss. The marriage of sweet pineapple, a soy-and-brown-sugar marinade, and a gentle tang from Dijon produces a bright, memorable profile that both kids and adults ask for again and again. The first time I served these, my kids declared them "party chicken" and insisted on seconds — the sight of the cheese melting over the chicken with a caramelized pineapple crown makes for a small, delicious moment every time.

What makes this dish special is the balance between sweet, salty, and tangy elements and the contrasting textures. A well-pounded, evenly-thick chicken breast grills quickly and stays juicy; a briefly caramelized pineapple ring adds sweetness and acidity that cuts through the richness of mayonnaise and melted provolone. I usually marinate the chicken overnight, which deepens flavor without making the meat mushy. When friends come over for a casual summer meal, I rely on this sandwich because it’s fast to finish on the grill, easy to scale up, and pairs well with crisp sides like a simple slaw or sweet potato fries.

Ingredients

• Boneless skinless chicken breasts: I use two 6-ounce breasts sliced into four pieces — pound them to an even 1-inch thickness for even cooking. Choose fresh, plump breasts labeled antibiotic-free when possible for the best texture.
• Salt & pepper: 1/2 teaspoon coarse salt and 1/4 teaspoon black pepper season the meat — coarse salt helps flavor penetrate during the overnight marinate step.
• Garlic powder: 1/4 teaspoon adds a gentle savory note without overpowering the pineapple sweetness; if using fresh garlic, reduce to one small clove pressed.
• Pineapple rings and juice: an 8-ounce can of rings with reserve juice works beautifully; if using fresh, choose a sweet-ripe pineapple and reserve 1/4 cup juice. Pat rings dry before grilling to encourage caramelization.
• Soy sauce: 2 tablespoons low-sodium soy sauce for umami and seasoning without too much salt — tamari works as a gluten-free alternative.
• Brown sugar: 2 tablespoons packed brown sugar creates a sticky glaze in the marinade; light or dark both work, darker imparts a deeper molasses note.
• Dijon mustard: 2 teaspoons brightens the marinade and balances sweet and savory flavors; whole-grain mustard can be used for texture.
• Provolone cheese: 4 slices melt smoothly over the chicken during the last few minutes of grilling. Cheddar or Monterey Jack are acceptable alternatives.
• Buns or kaiser rolls: 4 sturdy rolls toast well and hold up to juicy chicken and mayo; pick sesame or potato rolls for added flavor.
• Mayonnaise: 1/4 cup provides a creamy base on the bun; mix with a squeeze of lime or a teaspoon of sriracha if you prefer a flavored spread.

Instructions

Prepare the chicken: Pound each breast to an even 1-inch thickness if needed, then slice each breast in half so you have four pieces. This ensures quick, even grilling and prevents the edges from drying out. Scatter 1/2 teaspoon coarse salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder over both sides and press gently so seasonings adhere. Work on a clean, stable surface and use a meat mallet wrapped in plastic to avoid tearing the meat. Make the marinade: Combine the reserved pineapple juice (from the 8-ounce can), 2 tablespoons low-sodium soy sauce, 2 tablespoons packed brown sugar, and 2 teaspoons Dijon in a shallow bowl or zip-top bag. Stir or whisk until the sugar dissolves. The pineapple juice contains enzymes that mildly tenderize; limiting the marinate period to about 12 hours avoids a mushy texture while maximizing flavor infusion. Marinate the chicken: Place the seasoned chicken into the bowl or bag and pour the marinade over it, ensuring each piece is coated. Marinate in the refrigerator for up to 12 hours; I find 8–12 hours ideal. Turn once halfway through to redistribute the marinade. Remove from fridge 20 minutes before grilling to take the chill off, which promotes even cooking. Preheat and oil the grill: Set up your grill for medium-high heat (about 400–450°F on a gas grill). Clean grates and brush with an oiled paper towel to prevent sticking. If using a charcoal grill, wait until coals are covered with light ash and spread evenly. A hot, clean grate ensures good crosshatch marks and quick searing. Grill chicken and pineapple: Grill the chicken for about 12–15 minutes total, flipping once after roughly 6–7 minutes. Use a meat thermometer to confirm an internal temperature of 165°F in the thickest part. With about 3 minutes remaining, place a slice of provolone on each piece and close the grill lid to melt. Add pineapple rings to the grill halfway through cooking time and flip once to caramelize both sides — dry the rings before they hit the grate to encourage browning rather than steaming. Assemble sandwiches: Smear 1 tablespoon of mayonnaise on each bun bottom, place a chicken piece with melted provolone on top, crown with a warm grilled pineapple ring, and finish with the bun top. Serve immediately so the cheese is gooey and the pineapple warm and slightly sticky.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep cooked chicken longer, freeze portions in freezer-safe bags or containers for up to 3 months; flash-freeze individual pieces on a sheet first for easier portioning. To reheat, thaw in the fridge overnight, then warm gently in a low oven (300°F) covered with foil for about 10–15 minutes to avoid drying. For a quick method, reheat in a skillet with a splash of water and a lid to steam the sandwich until warmed through, then crisp the bun in the pan for texture.

Ingredient Substitutions

If you need to adjust for allergies or preferences, swap low-sodium soy sauce with tamari for gluten-free diets, and use a gluten-free bun or lettuce wrap to eliminate gluten. Replace provolone with sliced mozzarella or dairy-free cheese to make it dairy-free; add an extra minute on the grill to help dairy-free slices adhere. For a lower-sugar marinade, reduce brown sugar to 1 tablespoon and add 1 tablespoon maple syrup or agave for an alternate sweetness profile. For a smoky twist, brush the pineapple with a little smoked paprika mixed into the mayo.

Serving Suggestions

Serve these sandwiches with crisp sides such as coleslaw, grilled corn, or sweet potato fries to echo the tropical theme. A light cucumber and mint salad brightens the plate, while a tangy slaw provides crunch and acidity. For presentation, toast the buns lightly and garnish with fresh cilantro or thinly sliced green onions. These sandwiches also work well at barbecues — set up a sandwich station with extra pineapple, cheese, and flavored mayos so guests can customize.

Cultural Background

The Hawaiian flavor profile — pineapple paired with pork or chicken — stems from the islands’ history of blending local produce with immigrant culinary traditions. Pineapple became widely popular in the mainland U.S. in the 20th century, and its bright sweetness paired with savory proteins became an iconic combination associated with Hawaiian-inspired dishes. While this sandwich isn’t traditional Hawaiian cuisine, it draws on that familiar sweet-savory interplay that has been popularized globally.

Seasonal Adaptations

In summer use fresh pineapple for the most vibrant flavor; slice 1/2-inch thick rings and reserve 1/4 cup juice for the marinade. In cooler months when fresh pineapple is less sweet, canned rings are an excellent, consistent option. For a winter version, roast pineapple with a touch of cinnamon before grilling to add warmth. Add seasonal slaws—apple and fennel in autumn, or citrus segments in winter—to keep the sandwich feeling timely.

Meal Prep Tips

Marinate chicken in advance and store in the fridge up to 12 hours; when you’re ready to eat, grill and assemble in minutes. For busy weeks, grill a double batch and refrigerate portions to reheat for lunches. Keep pineapple rings and cheese slices separate until reheating to avoid sogginess; assemble sandwiches just before serving to maintain texture. Use shallow containers or zip-top bags for compact marinating and easy cleanup.

These sandwiches are a dependable, joyful meal that bring a little tropical sunshine to your table. Whether you’re feeding a family or hosting friends, they’re easy to scale, quick to finish, and reliably pleasing — give them a try and make them your own. For more tried-and-true summer favorites, visit Velvetyum.com and share your variations with our cooking community.