Hawaiian Chicken Sandwich Recipe

Prepare chicken

Pound each chicken breast to an even thickness about 1/2" thick (use a meat mallet or rolling pin inside plastic wrap). Pat dry with paper towels.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F/200°C). Brush chicken with reserved marinade (see Marinade & seasoning step) and grill 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a plate to rest 5 minutes.

Grill pineapple

While chicken cooks, brush pineapple rings lightly with a little olive oil and grill 1–2 minutes per side until caramelized and grill marks appear. Remove and keep warm.

Cook Canadian bacon

On the grill or in a skillet over medium heat, warm Canadian bacon slices about 1 minute per side until lightly browned and heated through. Keep warm.

Melt cheeses

When chicken is nearly rested, place one slice each of Swiss and cheddar on top of each chicken breast and tent with foil for 1–2 minutes, or return briefly to the grill over indirect heat just until cheese melts.

Toast buns

Spread softened butter on cut sides of buns and toast, butter-side down, on the grill or in a skillet until golden, about 1–2 minutes.

Whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp brown sugar, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper in a shallow dish or zip-top bag. Add the pounded chicken breasts and turn to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Reserve about 1 tbs of the marinade to brush on chicken during grilling; discard any excess marinade that contacted raw chicken after use.

In a small bowl, combine 1/2 cup mayonnaise with 1/2 cup chopped ripe mango (or mango puree), 1 tsp lime juice, 1 tsp honey, 1/4 tsp salt and 1/4 tsp hot sauce if using. Mash or blend until smooth and well combined. Taste and adjust sweetness or acidity as desired. Chill until ready to assemble.

Season rested, cheese-topped chicken lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Spread a generous tablespoon (about 1 tbs) of mango mayonnaise on both the top and bottom bun halves.

On the bottom bun, place lettuce leaf (if using), then the grilled pineapple ring, then the Canadian bacon slice(s), then the melted-cheese chicken breast. Top with the other pineapple ring if you prefer extra pineapple, then the top bun. Repeat for second sandwich.

Serve immediately while warm. Optionally serve with extra mango mayo on the side.