Hawaiian Chicken Sandwiches Recipes

HAWAIIAN GRILLED CHICKEN SANDWICHES

Steps:

• 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!

GRILLED HAWAIIAN CHICKEN SANDWICHES

Steps:

• Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
• When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
• Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the sandwiches.
• Serve layered on the hamburger roll with sliced red onion, fresh jalapeno, greens, grilled pineapple, and a drizzle of the homemade barbecue sauce.

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

HAWAIIAN CHICKEN SANDWICHES

Steps:

• Preheat broiler.
• Mix chicken meat, celery, mayonnaise and pecans.
• Salt and pepper to taste; mix well.
• Slice tops off rolls and remove bread from center (save to make breadcrumbs for another recipe).
• Fill rolls with the chicken mixture, place a pineapple ring on top, then sprinkle with cheddar.
• Broil 4 inches from heat for 2-3 minutes until hot and cheese melts.

HAWAIIAN CHICKEN SALAD SANDWICHES

Steps:

• Preheat broiler to high with rack 6 inches from the element.
• Sauté bacon in a skillet over medium heat until crisp, 8-10 minutes; drain bacon on a paper-towel-lined plate.
• Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
• Cut whole baguette into 4 equal portions and half baguette into 2 portions.
• Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2-3 minutes.
• Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
• Season mixture with salt, pepper & crushed red pepper flakes.
• Combine chicken, nuts, and bacon with cilantro mixture; set aside.
• Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
• TO ASSEMBLE THE SANDWICHES:.
• Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2-3 tablespoons pineapple mixture.
• Garnish sandwiches with bell pepper.

SLOW COOKER HAWAIIAN CHICKEN SANDWICHES

Steps:

• Spray your slow cooker with non stick cooking spray.
• Place your chicken breasts in the slow cooker.
• In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
• Pour the mixture over your chicken breasts.
• Cook on low for 6 hours.
• After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
• To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
• Add your shredded cabbage.
• Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
• Top with extra barbecue sauce or teriyaki sauce if desired, and serve.