The Hawaiian Recipe

Make the glaze

Combine brown sugar, soy sauce, pineapple juice, apple cider vinegar, and hot sauce in a small bowl. Stir until the sugar is mostly dissolved. Set aside.

Prep ingredients

Pat pineapple rings dry with paper towel if using canned. Lightly season pineapple rings with a pinch (about 1/8 tsp) of salt and a grind of black pepper. Separate ham slices and cheese slices so they are ready to layer.

Cook the bacon

In a skillet over medium heat, add the bacon strips (do not overcrowd). Cook until crispy, about 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate to drain. Reserve 1 tsp bacon fat in the pan and discard excess or save for another use.

Caramelize pineapple

Add 1 tsp vegetable oil (or reserved bacon fat) to the same skillet and increase heat to medium-high. Place pineapple rings in the skillet and cook 2–3 minutes per side until golden and caramelized. If using the glaze, brush about half of the glaze onto each pineapple ring during the last minute of cooking and let it bubble to a sticky sheen. Remove pineapple to a plate.

Warm the ham and melt cheese

Reduce heat to medium. Add ham slices to the skillet in a single layer to warm for about 30–60 seconds per side. If you prefer the ham slightly caramelized, brush a little glaze on the ham while warming. Place a slice of cheese on two ham slices and let it melt slightly in the pan for 30–60 seconds. Remove ham/cheese to a plate.

Toast buns

Spread butter on the cut sides of the buns. In a clean skillet or on a griddle over medium heat, toast the buns cut-side down until golden, about 1–2 minutes. If you like, brush the top cut side lightly with remaining glaze for extra flavor.

Assemble sandwiches

On the bottom bun place a leaf of lettuce (if using), then 1–2 slices of warmed ham with melted cheese, 1 pineapple ring, and 1–2 strips of bacon (broken to fit). Spoon any remaining glaze over the pineapple or bacon as desired. Top with the bun crown and press gently.

Serve immediately while hot. Provide napkins — the glaze and pineapple can be saucy. Leftovers: keep components refrigerated separately and reheat in a skillet or oven to retain texture.