Hawaiian Grilled Chicken Sandwiches
Recipe lightly adapted from Bellyfull
Prep 20 min · Cook 15 min · Total 15 hr 35 min · Makes 8 sandwiches
Ingredients
- Sugar
- Brown sugar
- Soy sauce
- Dijon mustard
- Chicken breasts
- Juice
- Half
- Chicken breast
- Mayo
- Chicken
Directions
- Slice the chicken breasts in half and pound them to about a 1/2" thickness. Place the chicken in a gallon size Ziploc bag and add the soy sauce, Tabasco sauce, brown sugar, dijon mustard, and the juice from the can of pineapple. Seal the bag and squeeze to combine and coat the chicken. Place in the refrigerator and marinate 6-24 hours.
- Preheat your grill for medium high heat. Grill the chicken for 12-14 minutes, flipping once halfway through the cooking time. Add the pineapple rings to the grill when you turn the chicken. Flip the pineapple rings over after 3 minutes. When you flip the pineapple rings over, add a slice to cheese over each piece of chicken. Everything from the grill when the chicken is done.
- Toast the buns, if desired, and then smear each bun lightly with mayo. Add a piece of chicken and a pineapple ring (or two). Enjoy!