Introduction

These Big Kahuna Chicken Teriyaki Sandwiches are bursting with sweet and savory flavors that transport you straight to a tropical paradise. Tender teriyaki-marinated chicken pairs perfectly with grilled pineapple, ham, and melted Pepper Jack cheese for a mouthwatering sandwich experience. It’s a fun and flavorful twist on a classic chicken sandwich that’s perfect for summer grilling or a casual weeknight dinner.

The image shows a takeout box with golden-brown French fries on the left side. On the right side, there is a sandwich with a shiny, soft brown bun on top. Between the bun, there is a thick layer of grilled chicken breast with crispy, dark brown bacon strips on top. Beneath the chicken, there is a white melted cheese layer slightly oozing out. The takeout container rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry’s brand)
3/4 cup brown sugar
4 slices deli ham
1 can sliced pineapple (or fresh pineapple for best flavor)
4 slices Pepper Jack cheese
4 large hamburger buns

Instructions

Step 1: Pound the chicken breasts until they are about 1/4 inch thick all around. Place the chicken into a large Ziploc bag.
Step 2: In a bowl, combine the Teriyaki sauce and brown sugar, stirring until the sugar dissolves. Pour half of this mixture into the bag with the chicken, seal tightly, and refrigerate for at least 4 to 5 hours to marinate.
Step 3: Divide the remaining Teriyaki sauce mixture into two separate bowls to prevent cross-contamination. One bowl will be used for basting the chicken and the other for the pineapple.
Step 4: Open the can of pineapple, reserving some juice in a bowl. Prepare the grill to medium heat.
Step 5: Place the marinated chicken and pineapple slices on the grill. Brush both regularly with their respective Teriyaki sauce mixtures every few minutes. Flip only once for even cooking until the chicken is cooked through and the pineapple caramelizes.
Step 6: While grilling, heat the deli ham in a pan with a little of the reserved pineapple juice until warmed through and slightly caramelized.
Step 7: Slice open the hamburger buns. On each bottom bun, layer a piece of grilled chicken, a slice of Pepper Jack cheese, a slice of ham, and grilled pineapple. Close with the bun tops.
Step 8: Serve the sandwiches immediately, accompanied by any remaining grilled pineapple.

Tips & Variations

For extra flavor, use fresh pineapple rings instead of canned for a juicier and more vibrant taste.
Swap Pepper Jack cheese for Swiss or cheddar if you prefer a milder or sharper flavor.
If you don’t have a grill, you can cook the chicken and pineapple on a grill pan or in a skillet indoors.

Storage

Store leftover sandwiches wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep the bread from becoming soggy and to melt the cheese nicely. Grilled pineapple is best enjoyed fresh but can be reheated briefly if needed.

How to Serve

This image shows a tall burger on a white plate, placed on a white marbled surface. The burger has three main layers: at the bottom, a golden brown toasted bun; above that, a thick beef patty covered with melted white cheese that drapes softly over the edges; on top of the cheese, crispy cooked mushrooms and slightly browned onions add texture, with some roasted yellow potato pieces on the side as a garnish, and fresh green herbs near the potatoes. The top bun is light golden and smooth, gently resting on the mushrooms and onions. The lighting is natural and soft, highlighting the juicy textures and warm colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay moist during grilling. Adjust cooking time accordingly as thighs may take slightly longer to cook through.

Is it necessary to marinate the chicken for 4-5 hours?

While marinating for 4-5 hours gives the best flavor, you can marinate the chicken for at least 30 minutes if you’re short on time. The longer it marinates, the more flavorful and tender it will be.

Big Kahuna Chicken Teriyaki Sandwiches Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

These Big Kahuna Chicken Teriyaki Sandwiches are a flavorful and juicy grilled chicken meal layered with sweet pineapple, savory ham, and melted Pepper Jack cheese, all packed into a soft hamburger bun. Marinated in a rich teriyaki and brown sugar sauce, then grilled to perfection, this sandwich combines sweet, savory, and smoky flavors for an island-inspired sandwich experience perfect for summer cookouts or quick weeknight dinners.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 4 hours 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American

Ingredients

Scale

Chicken and Marinade

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry’s brand)
3/4 cup brown sugar

Sandwich Toppings

4 slices deli ham
1 can sliced pineapple (or fresh pineapple, preferably)
4 slices Pepper Jack cheese
4 large hamburger buns

Instructions

Prepare Chicken: Pound chicken breasts until they are about 1/4″ thick all around to ensure even cooking. Place the chicken pieces in a large Ziploc bag for marinating.
Make Marinade: In a bowl, combine the teriyaki sauce and brown sugar, stirring until the sugar dissolves fully. Pour half of this teriyaki mixture into the bag with the chicken and seal tightly, ensuring chicken is well coated.
Marinate: Refrigerate the sealed bag for at least 4-5 hours to allow flavors to penetrate the chicken. Meanwhile, separate the remaining teriyaki mixture into two bowls—one for brushing on the pineapple, and one for brushing on the chicken, to avoid cross contamination.
Prepare Pineapple and Grill: Open the can of sliced pineapple and reserve some juice in a bowl. Preheat a grill to medium heat. Place chicken breasts and pineapple slices on the grill. Brush both chicken and pineapple with their respective teriyaki brushes every few minutes, flipping each only once to maintain juices and grill marks.
Cook Ham: While grilling the chicken and pineapple, warm the deli ham in a frying pan with a splash of the reserved pineapple juice until hot and slightly caramelized for added flavor.
Assemble Sandwiches: Slice open the hamburger buns. Place a grilled chicken breast on the bottom half of each bun, top with a slice of Pepper Jack cheese, then warm ham, and grilled pineapple. Cap with the top bun.
Serve: Serve the sandwiches immediately, optionally accompanied by extra grilled pineapple on the side for a tropical touch.

Notes

For best flavor, use fresh pineapple instead of canned when possible.
Marinate chicken for at least 4-5 hours; overnight is even better for deeper flavor.
Use separate brushes for chicken and pineapple to avoid cross contamination of juices.
Grilling imparts a smoky flavor but you can also cook chicken and pineapple in a grill pan or skillet if an outdoor grill is unavailable.
Adjust sweetness by modifying the amount of brown sugar in the marinade if desired.
Serve immediately after assembling to enjoy the cheese melted and the sandwich fresh.

Keywords: chicken teriyaki sandwich, grilled chicken sandwich, teriyaki sauce, pineapple sandwich, Hawaiian chicken sandwich, summer grill recipes