Big Kahuna Teriyaki Chicken Sandwiches Recipe

Introduction

Enjoy the tropical flavors of the Big Kahuna Teriyaki Chicken Sandwiches, a delicious combination of tender teriyaki-marinated chicken, grilled pineapple, and melty Pepper Jack cheese. This juicy, flavorful sandwich brings a taste of the islands straight to your kitchen.

Ingredients

• 4 chicken breasts
• 1 bottle Lawry’s teriyaki sauce
• 3/4 cup brown sugar
• 4 slices deli ham
• 1 can sliced pineapple (or fresh pineapple)
• 4 slices Pepper Jack cheese
• 4 large hamburger buns

Instructions

1. Step 1: Pound the chicken breasts until they are about 1/4-inch thick all around for even cooking.
2. Step 2: In a large Ziploc bag, combine the teriyaki sauce with the brown sugar until the sugar dissolves. Add half of this mixture to the bag with the chicken, seal tightly, and refrigerate for at least 4-5 hours to marinate. Divide the remaining teriyaki mixture into two separate bowls for basting—the first for the chicken and the second for the pineapple.
3. Step 3: Drain the pineapple, saving a little juice in a bowl. Grill the chicken and pineapple slices over medium heat, brushing with the teriyaki sauce every few minutes. Try to flip each only once until fully cooked and caramelized.
4. Step 4: In a pan, heat the deli ham with a splash of the reserved pineapple juice until warm and slightly caramelized.
5. Step 5: Assemble the sandwiches by placing a grilled chicken breast on the bottom half of each bun. Top with a slice of Pepper Jack cheese, a slice of ham, and grilled pineapple. Finish with the top bun and serve immediately alongside any remaining pineapple.

Tips & Variations

• For an extra smoky flavor, add a few drops of liquid smoke to the teriyaki marinade.
• Use fresh pineapple for a juicier, sweeter topping instead of canned.
• Swap Pepper Jack for Swiss or mozzarella cheese if you prefer a milder flavor.
• Serve with a side of coleslaw or crispy fries to complete the meal.

Storage

Store any leftover chicken and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, and assemble sandwiches fresh to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken overnight?

Yes, marinating the chicken overnight enhances the flavor even more. Just make sure to refrigerate it properly while marinating.

Can I cook this sandwich indoors?

Absolutely. You can grill the chicken, pineapple, and ham on a stovetop grill pan or cook the chicken and pineapple in a skillet if an outdoor grill is not available.

Big Kahuna Teriyaki Chicken Sandwiches Recipe

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4.4 from 67 reviews

Big Kahuna Teriyaki Chicken Sandwiches offer a tropical twist on classic grilled chicken sandwiches, featuring tender marinated chicken breasts, smoky grilled pineapple, savory ham, and melted Pepper Jack cheese all nestled in a fresh hamburger bun. Marinated in a sweet and tangy teriyaki sauce with brown sugar, then grilled to perfection, these sandwiches make a perfect flavorful meal for summer cookouts or family dinners.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwiches
• Method: Grilling
• Cuisine: American-Hawaiian Fusion

Ingredients

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Chicken and Marinade

• 4 chicken breasts
• 1 bottle Lawry’s teriyaki sauce (about 1 cup)
• 3/4 cup brown sugar

Sandwich Fillings

• 4 slices deli ham
• 1 can sliced pineapple (or fresh pineapple slices for best flavor)
• 4 slices Pepper Jack cheese
• 4 large hamburger buns

Instructions

1. Prepare the chicken: Pound chicken breasts to about 1/4″ thickness all around for even cooking.
2. Marinate chicken: In a large Ziploc bag, combine teriyaki sauce and brown sugar, stirring until sugar dissolves. Add half of this mixture to the bag with the chicken, seal tightly, and refrigerate for at least 4-5 hours to allow flavors to infuse.
3. Set up remaining sauce and pineapple: Divide the remaining teriyaki sauce into two separate bowls—one designated for basting the pineapple, the other for the chicken—to prevent cross-contamination. Open the pineapple can and reserve some juice in a bowl for cooking the ham.
4. Grill chicken and pineapple: Place marinated chicken breasts and pineapple slices on a medium heat grill. Brush both with their respective teriyaki sauces every few minutes, flipping only once to achieve caramelization and proper cooking. Cook until chicken is thoroughly done and pineapple is nicely grilled.
5. Cook ham: In a grill or frying pan, warm the deli ham slices using some reserved pineapple juice until they are hot and slightly caramelized.
6. Assemble sandwiches: Slice hamburger buns open. Place grilled chicken breast on each bottom bun, then layer with Pepper Jack cheese, cooked ham, grilled pineapple, and cap with the bun top. Serve immediately with any remaining grilled pineapple on the side.

Notes

• Marinating the chicken overnight yields even more flavor.
• Fresh pineapple rings can be used instead of canned for a fresher taste.
• Use separate brushes or utensils when basting chicken and pineapple to avoid cross-contamination.
• Adjust grilling times based on thickness of chicken breasts to ensure they are fully cooked.
• Serve with your choice of sides such as coleslaw or fries for a complete meal.

Keywords: Teriyaki chicken sandwich, grilled pineapple sandwich, tropical chicken sandwich, Hawaiian chicken sandwich, grilled chicken recipe