Go Back
Close-up of a Hawaiian Chicken Sandwich on a white plate showing deep grill marks and melted Swiss cheese.

Hawaiian Chicken Sandwich: The Ultimate Grilled Teriyaki & Pineapple Guide

This Hawaiian Chicken Sandwich features juicy teriyaki-glazed grilled chicken, caramelized pineapple, and melted Swiss cheese on a toasted brioche bun. A gourmet, tropical meal that is perfect for summer grilling and Pinterest-worthy plating.
Print Recipe Pin for Later
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American, Hawaiian-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 2 large Chicken Breasts Boneless, skinless (approx. 450g)
  • 1/2 cup Teriyaki Glaze 120ml, divided use
  • 2 slices Swiss Cheese Translucent when melted
  • 2 thick slices Fresh Pineapple Approx 2cm thick
  • 2 leaves Green Leaf Lettuce Vibrant and fresh
  • 3 rings Red Onion Raw, thinly sliced
  • 2 tbsp Mayonnaise 30ml, creamy
  • 2 large Brioche Buns Toasted
  • 1 tsp Fresh Cilantro Finely chopped
  • 1/2 tsp Cracked Black Pepper To taste

Equipment

  • 1 Grill or Grill Pan Cast iron preferred for char marks
  • 1 Meat Mallet To even out chicken thickness

Method
 

Preparation and Grilling
  1. Pound chicken to 1/2 inch (12mm) thickness. Marinate in 1/4 cup (60ml) teriyaki glaze for 30 minutes.
  2. Grill chicken over medium-high heat for 5 minutes per side. Brush with remaining glaze and top with Swiss cheese until melted and translucent.
  3. Grill pineapple rings for 2-3 minutes per side until caramelized brown edges appear. Season with cilantro and black pepper immediately.
  4. Layer bottom brioche bun, lettuce, glazed chicken with Swiss, seasoned pineapple, and red onion. Spread mayo on the top bun and close.

Notes

Ensure the grill is very hot before adding chicken to get deep char marks.
Use a thick teriyaki sauce rather than a thin marinade for a glossier finish.