One of my very favorite summer dinners that my mom used to prepare growing up was grilled chicken sandwiches. She would simply marinade the chicken and grill it up for us. She usually bought some sourdough bread which we toasted and smothered with mayo. The chicken was placed on top and it was the perfect summer meal.
When I saw the rave reviews of this particular recipe on so many of my very favorite blogs, I needed to try these Hawaiian sandwiches myself. I love the combination of chicken and pineapple, I needed to see for myself. Another thing that I loved about this recipe was the simplicity of it. I pretty much had everything already on hand in the pantry and it was a cinch to mix together. I was able to enjoy my Saturday without much prep time for these.
The grilling of the pineapple really brings out the carmelization of the sugars. There is a nice balance of sweet and savory in these sandwiches. I served ours on top of a grilled bun with some Dijon and mayo to finish it off. They were a hit for both Blair and I, it will definitely be a menu regular over the warm summer months!
Hawaiian Chicken Sandwiches
2 large boneless skinless breast of chicken
1 large can pineapple rings (8 rings)
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons Dijon mustard
4 slices provolone cheese
4 hamburger buns or kaiser rolls
Mayo or more dijon for serving
What you’ll do:
Pound out the chicken breasts and slice each into two pieces to prepare for even grilling. In a small bowl combine the juice from the pineapple can, soy sauce, brown sugar and mustard. Marinate the chicken for 4 hours or up to overnight in the the juice mixture.
Prepare your grill. Grill the chicken for 15 minutes, flipping once halfway through. Grill the pineapple rings for 5-10 minutes until there are grill marks and the sugars have carmelized. Add the cheese to the chicken with the last few minutes of grilling and let melt evenly. Smear mayo or dijon on the buns, then top with a piece of chicken and two pineapple rings each.