Teriyaki marinated chicken topped with pineapple, cheese, and bacon makes for mouth-watering grilled chicken sandwiches. Hawaiian Chicken Sandwiches are sweet, salty, and satisfying!
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
4boneless skinless chicken breasts
½tspground black pepper
4piecesgreen leaf lettuce
Place chicken breasts into a gallon-size plastic storage bag. Top with teriyaki marinade. Zest the lime and add zest to chicken. Seal the plastic bag and place in a bowl. Put in the fridge for 30 minutes to an hour.
Cook bacon to desired crispness. Drain well after cooking and set aside. Slice tomato into ¼-inch slices. Warm the buns for 5 minutes in a 350° oven if you like your buns toasted.
Preheat the oven to broil on high. Prepare a baking sheet with nonstick foil or parchment paper for easy cleanup.
Once the chicken has marinated, remove it from the liquid and place on a cutting board. Pat dry. Season with salt and pepper evenly. Preheat a large saute pan over medium high heat. Add the oil and once hot, add the seasoned chicken.
Cook for 4-5 minutes per side or until completely cooked through. For extra thick chicken breasts, you may need to add another 2 minutes of cooking time per side.
Once the chicken breasts are cooked through, remove them to the prepared baking sheet. Top each chicken breast first with a slice of pineapple then top the pineapple with a slice of swiss cheese. Place the sheet pan under the hot broiler for 2-4 minutes or until the swiss cheese is bubbly hot.
Remove the chicken from the oven. To assemble the sandwich, coat both sides of the bun with barbecue sauce. Add a piece of lettuce to the bottom bun, top with chicken, two pieces of bacon, ¼ C caramelized onions, sliced tomato, and the top bun.
* Check out my Caramelized Onions post for more details on how to make them yourself. Thinly sliced red onion can be substituted.** I use canned pineapple that is packaged in 100% juice. Fresh can be substituted as well.