Go Back
Two mouth-watering Hawaiian Chicken Sandwiches, topped with grilled pineapple, red onion, cucumber, and fresh cilantro, served on a wooden board.
Reda

Hawaiian Chicken Sandwiches with Pineapple Salsa

Escape to the tropics with these flavorful Hawaiian Chicken Sandwiches featuring tender chicken marinated in a sweet and savory sauce, topped with a vibrant pineapple salsa, melted provolone, and fresh lettuce on a toasted brioche bun. A perfect blend of sweet, tangy, and savory in every bite!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American, Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Hawaiian Marinade & Chicken
  • 1.5 lbs Boneless, skinless chicken breasts 4 pieces, pounded to 3/4-inch thickness
  • 1/2 cup Low-sodium soy sauce
  • 1/4 cup Brown sugar packed
  • 2 tbsp Rice vinegar
  • 1 tbsp Fresh ginger grated
  • 2 cloves Garlic minced
  • 1 tsp Sesame oil
  • 1/2 tsp Sriracha optional, for a kick
For the Pineapple Salsa
  • 1.5 cups Fresh pineapple finely diced
  • 1/4 cup Red onion finely diced
  • 2 tbsp Fresh cilantro chopped
  • 1 tbsp Lime juice freshly squeezed
  • 1/2 small Jalapeño minced, seeds removed for less heat (optional)
  • Pinch Salt
For Assembly
  • 4 Brioche buns or Hawaiian sweet rolls
  • 4 slices Provolone cheese or Monterey Jack
  • 4 leaves Green leaf lettuce
  • 1 tbsp Olive oil or cooking spray, for cooking chicken

Equipment

  • Large Mixing Bowl
  • Whisk
  • Shallow Dish or Ziploc Bag
  • Cutting board
  • Sharp knife
  • Large Skillet or Grill Pan
  • Tongs
  • Small Bowl

Method
 

Prepare the Chicken Marinade
  1. Pound chicken breasts to an even 3/4-inch thickness. This ensures even cooking and helps the marinade penetrate better.
  2. In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and sriracha (if using).
  3. Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl or transfer to a resealable plastic bag and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate for more than 4 hours as the acid can start to break down the chicken texture too much.
Make the Pineapple Salsa
  1. While the chicken marinates, prepare the salsa. In a small bowl, combine the finely diced fresh pineapple, finely diced red onion, chopped fresh cilantro, freshly squeezed lime juice, minced jalapeño (if using), and a pinch of salt. Stir gently to combine.
  2. Taste and adjust seasonings if needed. Set aside at room temperature until ready to serve, or refrigerate if making ahead.
Cook the Hawaiian Chicken
  1. Remove chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
  2. Heat olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the chicken breasts in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
  3. Cook for 4-6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should have a nice golden-brown sear.
  4. During the last minute of cooking, place a slice of provolone cheese on top of each chicken breast to melt. If using a skillet, you can cover it briefly to help the cheese melt faster.
  5. Remove chicken from the pan and let rest for 5 minutes before slicing, if desired, or serving whole.
Assemble the Sandwiches
  1. While the chicken rests, lightly toast the brioche buns. You can do this in the same skillet, under the broiler, or in a toaster.
  2. To assemble, place a leaf of green leaf lettuce on the bottom bun. Top with a cheesy Hawaiian chicken breast.
  3. Spoon a generous amount of pineapple salsa over the chicken. Place the top bun and serve immediately.

Notes

For an extra kick, add a pinch of red pepper flakes to the marinade. If you don't have fresh pineapple, well-drained canned pineapple chunks can be used for the salsa, but fresh is highly recommended for flavor and texture. These sandwiches are best served warm immediately after assembly. For meal prep, you can cook the chicken and prepare the salsa ahead of time, then reheat the chicken and assemble fresh when ready to eat.