
Sweet, tangy grilled chicken topped with melted provolone and caramelized pineapple makes an easy, family-friendly sandwich perfect for summer lunches and dinners.

This grilled Hawaiian chicken sandwich has been a summer constant at my house for years. I first put these together the summer I inherited my grandfather's small charcoal grill; I wanted something straightforward that used pantry staples and bright fruit to balance savory meat. The result was a sandwich that is sweet, tangy, and satisfyingly smoky. I remember my kids running to the back porch the first time they smelled the brown sugar and pineapple on the grill; they declared it a new favorite and asked for the recipe the next day.
What makes this sandwich special is the contrast of textures and flavors. The chicken is marinated overnight in the pineapple-tinged marinade so it stays juicy and takes on a subtle tropical sweetness. A slice of provolone melts over each piece for creaminess while a grilled pineapple ring adds caramelized acidity and a sticky glaze. Finished on a toasted roll smeared with a light mayonnaise, these sandwiches are an ideal balance of savory, sweet, and slightly tangy. They are simple enough for weeknight dinners and impressive enough for weekend cookouts.
From my experience, doubling the marinade and reserving a little for basting gives the chicken extra gloss without overpowering it. Our family favorites include adding thinly sliced red onion or a quick slaw for crunch. This recipe has saved more than one busy summer evening and always brings a bright, happy flavor to the table.
My favorite part of this sandwich is the caramelized pineapple. The first time I grilled pineapple rings they transformed the sandwich entirely, adding a bright acidity that cuts through the richness of the cheese. Family friends once told me this tastes like a little vacation on a plate, which is exactly the vibe I want for a quick summer meal.
Store leftover chicken and pineapple in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, separate components: freeze cooked chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Toast buns fresh when reheating to maintain structure. Reheat chicken gently in a 350 degree Fahrenheit oven until just warmed through, or microwave on medium power in 30-second intervals to prevent drying. For best texture, warm pineapple rings briefly on the grill or in a skillet just until heated and slightly softened.
If you need dairy-free options, replace provolone with dairy-free slices or skip the cheese and add avocado for creaminess. For gluten-free, choose sturdy gluten-free rolls. Swap low-sodium soy sauce with tamari for gluten-free or coconut aminos for soy-free diets; taste and adjust sweetness because coconut aminos are less salty. If you prefer less sweetness, reduce brown sugar to 1 tablespoon and add 1 teaspoon of rice vinegar for balance. For spice, stir in 1/4 teaspoon of crushed red pepper into the marinade.
These sandwiches pair wonderfully with a crisp green salad, sweet potato fries, or a simple coleslaw dressed with lime and a touch of honey. For a picnic, pack the chicken and pineapple separately from buns and assemble on site to avoid sogginess. Garnish with fresh cilantro or thinly sliced red onion for brightness. A crisp lager or a fruity iced tea complements the tropical notes well.
The combination of grilled chicken with pineapple reflects a Hawaiian-inspired flavor profile that blends sweet tropical fruit with savory components. While not a traditional Hawaiian dish, the concept draws on popular fusion trends that originated in mid-20th-century American cooking and became an island-influenced staple in backyard barbecues. The use of pineapple as a tenderizer and glaze is common in Pacific Rim cooking and highlights the fruit's culinary versatility.
In summer, use fresh pineapple for brighter citrus notes and char it hotter for more caramelization. During cooler months, use canned pineapple and add a splash of fresh lime juice to brighten the marinade. Consider adding grilled peaches or mango in late summer for a variation. For holiday gatherings, double the recipe and slice the chicken for sliders to serve as party fare.
Marinate chicken the night before to save time on busy days. Grill all chicken at once, then refrigerate individual portions for lunches; warm gently and assemble on toasted rolls. Make extra pineapple rings and store them in the fridge — they reheat quickly on the grill or in a skillet. Pack components separately if taking sandwiches to work or school to keep buns from absorbing moisture.
These sandwiches always bring people together at my table. Whether it is a casual family dinner or a weekend barbecue, they are simple, flavorful, and consistently satisfying. Try the tweaks suggested here and make the recipe your own—small changes to the marinade or toppings can create a whole new favorite.
Pound chicken to an even 1-inch thickness so it grills evenly and stays juicy.
Pat pineapple rings dry before grilling to promote caramelization and avoid flare-ups.
Use an instant-read thermometer to ensure the thickest part of the chicken reaches 165 degrees Fahrenheit.
This nourishing grilled hawaiian chicken sandwiches recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Marinate the chicken for a minimum of 12 hours and up to 24 hours. Longer than 24 hours can change the texture due to pineapple enzymes.
To keep buns from getting soggy, toast them and assemble sandwiches just before serving. Pack components separately if transporting.
This Grilled Hawaiian Chicken Sandwiches recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pound each chicken breast to an even 1-inch thickness. If breasts are large, slice each one in half to make four pieces. Season both sides with coarse salt, black pepper, and garlic powder.
Combine the pineapple juice from the can with soy sauce, brown sugar, and Dijon mustard. Whisk until the sugar dissolves and the mixture is smooth.
Place the chicken in a resealable bag or shallow dish, pour the marinade over, turn to coat, and refrigerate for at least 12 hours and up to 24 hours.
Preheat grill to medium-high heat (about 400 to 450 degrees Fahrenheit) and oil the grates to prevent sticking.
Grill chicken 12 to 15 minutes total, flipping once halfway, until internal temperature reaches 165 degrees Fahrenheit. Add pineapple rings halfway through and turn once. During the last 3 minutes of cooking, place provolone slices on the chicken to melt.
Toast buns briefly on the grill, spread mayonnaise on the base, add a chicken piece and a pineapple ring, and serve immediately.
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This recipe looks amazing! Can't wait to try it.
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