Hawaiian Chicken Sandwich Recipe

Make the marinade

In a medium bowl whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, grated ginger, 1/2 tsp salt and 1/4 tsp black pepper until sugar dissolves.

Trim excess fat from chicken thighs and place them in a shallow dish or resealable bag. Pour the marinade over the chicken, making sure pieces are coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (do not exceed 8 hours to avoid texture changes from pineapple enzymes).

When ready to cook, remove chicken from fridge 15 minutes before cooking to come toward room temperature. Pat the thighs lightly dry with paper towel (reserve marinade).

Heat 1 tablespoon vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, add the chicken thighs and cook 4–5 minutes per side (depending on thickness) until exterior is nicely browned and internal temperature reaches 165°F (74°C). If using a grill, cook over medium-high heat with occasional basting of reserved marinade (bring marinade to a boil for 1 minute before basting). Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice or leave whole to fit the bun.

Heat a skillet or grill pan over medium heat. Melt 1 tablespoon butter and brush both sides of pineapple rings with butter. Sprinkle the pineapple lightly with 1/8 tsp salt and 1/8 tsp black pepper.

Place pineapple rings in the hot pan and cook 2–3 minutes per side until grill marks form and rings are warm and slightly caramelized. Remove to a plate and keep warm.

If desired, lightly caramelize the sliced red onion in the same pan for 2–3 minutes until slightly softened (optional). Prepare lettuce leaves and tomato slices while pineapple cooks.

In a small bowl, combine mayonnaise, drained crushed pineapple (reserve 1 tablespoon of the pineapple juice to thin if needed), lime juice, optional hot sauce, and 1/8 tsp salt. Stir until smooth. Taste and adjust seasoning or add a little reserved pineapple juice to reach desired spreadable consistency.

Butter the cut sides of the buns with 1 tablespoon butter and toast them in a skillet or under a broiler until golden, about 1–2 minutes. Keep an eye on them so they don't burn.

Spread about 1 tablespoon of pineapple mayo on each bun bottom. Place a lettuce leaf on each, then a piece of cooked chicken (whole or sliced), a grilled pineapple ring, a few slices of tomato and red onion, then top with the bun crown spread with a little more mayo if desired.

Serve the Hawaiian Chicken Sandwiches immediately while warm. Leftover sandwiches can be wrapped and refrigerated up to 24 hours (to avoid soggy buns).