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Grilled Hawaiian Chicken and Pineapple Sandwiches
Grilled Hawaiian Chicken and Pineapple Sandwiches
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Delicious Hawaiian chicken sandwiches: grilled marinated chicken, sweet pineapple, and melty provolone on onion buns - a lunchtime treat!
Ingredients:
  • 1 cup Hawaiian style marinade
  • 6 (4 ounce) skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • cooking spray
  • 6 pineapple rings
  • 6 onion rolls, split
  • 6 slices provolone cheese
  • 6 leaves romaine lettuce
  • 6 slices tomato
  • 6 tablespoons Thousand Island salad dressing
Instructions:
  • Transfer the marinade into a spacious resealable bag. Place the chicken breasts inside, ensuring they are coated with the marinade. Remove any excess air, then seal the bag tightly. Refrigerate for a minimum of 1 hour, or leave overnight for best flavor.
  • Preheat your outdoor grill to medium-high heat and lightly oil the grate using cooking spray.
  • Remove the chicken from the flavorful marinade and gently shake off any excess liquid. Dispose of the remaining marinade.
  • Grill chicken until fully cooked and juices run clear, around 10 minutes, flipping halfway through. Use an instant-read thermometer to ensure internal temperature reaches 165 degrees F (74 degrees C).
  • Place pineapple slices on the grill alongside the chicken, cooking each side for about 2 minutes. If desired, toast rolls on the grill.
  • Top each grilled chicken breast with a pineapple slice and provolone. Cover and cook until the cheese is melted, around 1 minute.
  • Layer chicken breasts, pineapple rings, and cheese on bottom rolls, then top with lettuce and tomato. Spread dressing on top rolls and place on sandwiches.

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