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Hawaiian Chicken Pineapple Sandwiches

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
95 min
SERVINGS
6 servings
Lunch Dinner Hawaiian
Hawaiian Chicken Pineapple Sandwiches
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
1
Combine marinade ingredients in a large, airtight container. Add chicken breasts and coat with the marinade mixture, ensuring they are fully submerged. Remove excess air from the container and seal it tightly.
2
Allow the chicken to marinate in the refrigerator for a minimum of 1 hour, or if desired, overnight.
3
When prepared to cook, preheat the grill over medium-high heat and lightly brush the grates with cooking spray.
4
Remove the chicken from the marinade and gently shake off any excess. Discard the remaining marinade.
5
Grill the chicken over preheated heat until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), and the juices run clear, approximately 10 minutes, flipping halfway through.
6
Use a food thermometer to check the internal temperature of the chicken; it should read at least 165 degrees Fahrenheit (74 degrees Celsius).
7
While cooking the chicken, place pineapple slices on the grill and cook for about 2 minutes per side. If desired, toast rolls on the grill.
8
Place a grilled pineapple slice atop each chicken breast, then top with provolone cheese. Close the grill lid and cook until the cheese is melted, approximately 1 minute.
9
Transfer chicken breasts, pineapple rings, and cheese to bottom buns, then top with lettuce and tomato. Spread dressing onto top buns and place them onto the sandwiches.