Hawaiian Chicken Sandwich Recipe

Prep and Marinate

Pat the 4 chicken breasts dry. If they are thick, butterfly or pound to an even 3/4-inch thickness. Season both sides with 1 tsp salt and 1 tsp black pepper. Place chicken in a shallow dish or resealable bag. Add 2 tbs olive oil and 1 cup teriyaki sauce, turning to coat. Marinate at room temperature for 20 minutes or refrigerate 30 minutes to 2 hours (longer will intensify flavor).

Grill and Baste

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates. Remove chicken from marinade, letting excess drip off and reserve the remaining marinade for basting. Grill chicken 5–6 minutes per side or until an internal temperature of 165°F (74°C) is reached, basting with the reserved teriyaki during the last 3–4 minutes of cooking. After flipping and during final minute, place a slice of Provolone on each breast to melt slightly. Transfer chicken to a warm plate and tent loosely with foil; rest 5 minutes.

While the chicken marinates (or during grilling), make the pineapple salsa. Finely dice fresh pineapple to measure 1 cup. Dice 1 red bell pepper to about 1/2–3/4 cup and finely chop 1/4 cup red onion. Combine pineapple, red bell pepper, red onion, 2 tbs chopped cilantro, 2 tbs fresh lime juice, 1/2 tsp salt and 1/2 of a seeded, finely minced jalapeño (adjust to heat preference). Stir to combine and refrigerate until assembly.

Make the mango-habanero drizzle while chicken rests. In a blender or food processor combine 1/2 cup chopped ripe mango, 1/4 of a habanero pepper (remove seeds for less heat), 1 tbs white vinegar, 1 tbs honey, 2 tbs water and 1/4 tsp salt. Puree until smooth. Taste and adjust sweetness or heat (add more honey or more habanero carefully). If too thick, thin with an additional teaspoon of water at a time to reach a pourable drizzle consistency. Transfer to a squeeze bottle or small bowl.

Cook bacon until crisp (pan-fry, bake, or microwave) and keep warm. Spread 1/2 cup mayonnaise into four portions (about 2 tbs each) and set aside.

Split the 4 buns and lightly butter the cut sides with the softened butter. Toast on the grill or in a skillet, buttered-side down, until golden, about 1–2 minutes.

To assemble each sandwich: Spread mayonnaise on the bottom bun. Place the teriyaki-glazed chicken breast with melted provolone on the mayo. Top the chicken with 2 slices of cooked bacon. Spoon about 1/4 cup pineapple salsa over the bacon. Drizzle 1–2 tbs mango-habanero sauce over the salsa (adjust to taste). Close with the top bun.

Serve immediately with extra pineapple salsa and mango-habanero drizzle on the side if desired.