Smoky Aloha Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat and, if pieces are large, cut each into two to make 4 equal portions.

In a small bowl combine smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper. Rub the spice mix evenly over both sides of the chicken pieces.

Mix the chipotle in adobo with the olive oil and brush both sides of the chicken with this paste to impart smoky heat. Let chicken marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4–5 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken has a good char. Alternatively, sear in a hot ovenproof skillet 4 minutes per side then finish in a 400°F oven for 6–8 minutes.

Once cooked, transfer chicken to a plate and allow to rest 5 minutes before slicing thinly for assembly.

While chicken rests, combine the house BBQ sauce, apple cider vinegar, honey, and optional extra chipotle in adobo in a small saucepan. Warm over low heat, stirring until smooth and slightly reduced, about 3–5 minutes. Taste and adjust sweetness or heat; keep warm.

Reserve about 2 tablespoons of sauce for brushing the buns, and the remainder for tossing with sliced chicken and drizzling over finished sandwiches.

If using fresh pineapple rings or chunks, quickly caramelize them: heat a skillet over medium-high heat, add a light brush of oil, and cook pineapple 1–2 minutes per side until golden and slightly caramelized. Remove and keep warm.

Lightly butter the insides of the buns and toast them on the grill or in a skillet until golden, about 1–2 minutes each side.

Toss the sliced chicken with remaining warm BBQ sauce until well coated (reserve a little for drizzling).

Assemble each sandwich: place 1 slice of ham on the bottom bun, add a generous portion of sauced chipotle chicken, top with caramelized pineapple, a sprinkle of shredded cheddar, and a scattering of bacon bitz. If needed, briefly place assembled open sandwiches under a broiler or on the grill (2 minutes) just to melt the cheddar—watch closely to avoid burning.

Brush the top bun with reserved sauce, place it on the sandwich, garnish with cilantro or parsley if using, and serve immediately.