Big Kahuna Chicken Teriyaki Sandwiches Recipe
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.
- 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
