
Sweet and tangy grilled chicken topped with melted provolone and fresh pineapple on toasted rolls. A simple summer sandwich that is family friendly and full of flavor.

This sandwich has been a summer staple for my family for years and it always earns a happy chorus of request for seconds. I first put this combination together on a warm afternoon when fresh pineapple was abundant and I wanted something colorful and fast on the grill. The balance between sweet pineapple, savory soy and brown sugar glaze, and the creamy melt of provolone creates a layered bite that feels both indulgent and light. The chicken soaks up the marinade and caramelizes on the grate while the pineapple dries to a golden ring that adds juiciness and acidity to cut through the richness of the cheese and mayonnaise.
I usually make these for casual weekend lunches or for a simple weeknight dinner that still feels festive. They are easy to scale for a crowd and travel well to picnics if you keep components separate until serving. What makes them special for me is how the aroma of grilling pineapple brings everyone outside and how the cheese melting over the hot chicken creates a little moment of contentment in every bite. The sandwich hits salty, sweet and tangy notes in a single handheld meal and it feels like summer in one plate.
In my experience the family always notices the pineapple first and then the glaze. At our first backyard barbecue with this dish everyone kept coming back to the grill to peek at how the pineapple was browning. Kids were delighted to find melted cheese and fruit together and adults appreciated the salty soy contrast. That initial reaction is why I keep this combination on regular rotation.
My favorite memory is serving these at a neighborhood block party where someone brought a fresh pineapple and we compared the grilled fruit to the canned rings. Both were loved but the canned rings with their reserved juice made the easiest and most consistent glaze. My kids still ask for the pineapple first and the cheese second which never fails to make me smile. The combination of crispy outside chicken and tender juicy inside keeps this sandwich on my spring to late summer menu every year.
Store cooled chicken and pineapple separately from the buns in airtight containers. Refrigerate up to three days for best quality. If freezing place cooked chicken and pineapple in freezer safe bags with as much air removed as possible and label with date. Thaw overnight in the refrigerator and reheat gently on a low grill or in a skillet to retain moisture. Toast buns just before serving to avoid sogginess. Reheat chicken with a splash of water in a covered skillet for two to three minutes to restore juiciness.
If you need dairy free options swap provolone for a dairy free melting slice or skip cheese entirely and add a thin slice of avocado for creaminess. For a gluten free version use gluten free buns or lettuce leaves for a lighter wrap. Replace soy sauce with coconut aminos to reduce sodium and to make it soy free. If you prefer more tang increase Dijon by a teaspoon and balance with an extra teaspoon of brown sugar for caramelization. Using fresh pineapple adds brightness but remember to reserve some juice or use a splash of pineapple juice in the marinade.
Serve with a crisp green salad, sweet potato fries, or a simple coleslaw dressed with a light vinegar dressing to cut through the sweetness. Garnish sandwiches with thinly sliced red onion or a few leaves of baby arugula for peppery contrast. For a party set up a topping bar with sliced jalapeno, extra mayo mixed with lime, and pickled red onions so guests can customize. Pair with a fruity iced tea or a light lager for a full summer spread.
This assembly draws from tropical flavors often associated with Hawaiian inspired cuisine where sweet pineapple meets savory proteins. The use of soy sauce acknowledges the influence of Asian seasonings in island cooking. While not a traditional dish from Hawaiian foodways it reflects a fusion style that became popular in the continental United States where grilled proteins paired with fruit represent a simple summer approach. It is part of a broader tradition of marrying sweet fruit and savory grilled meats evident in many coastal cuisines.
In summer use fresh pineapple and consider a quick char in a cast iron skillet if a grill is not available. In cooler months use canned rings and warm the sandwiches in the oven at 350 degrees Fahrenheit for five to seven minutes to melt the cheese and warm the pineapple. For a holiday twist add a touch of smoked paprika and swap brown sugar for maple syrup to echo autumnal flavors. Small adjustments like adding a slice of grilled peach or mango expand the seasonal possibilities.
Marinate chicken the night before and store pineapple rings separately. On the day of serving preheat the grill and cook in batches. Keep buns at room temperature wrapped in a towel to maintain softness. For packed lunches peel a paper towel over the sandwich to prevent sogginess and assemble just before eating. Use small containers for condiments to keep components fresh and crisp until serving.
These sandwiches are perfect for sharing and easy to personalize. Enjoy the bright grilled pineapple and the warm melted cheese as you make this your own at the next cookout.
Pat pineapple rings very dry before grilling to promote caramelization and reduce flare ups.
Use an instant read thermometer to avoid overcooking and keep chicken juicy.
Toast buns briefly on the grill to add texture and prevent sogginess from the pineapple juice.
This nourishing grilled hawaiian chicken sandwiches recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes you can substitute fresh pineapple. Reserve about 1 quarter cup of fresh pineapple juice or a splash of bottled juice to use in the marinade for similar sweetness.
Chicken should reach an internal temperature of 165 degrees Fahrenheit measured with an instant read thermometer for safe consumption.
This Grilled Hawaiian Chicken Sandwiches recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pound chicken to an even 1 inch thickness and slice each breast in half. Season both sides with coarse salt, black pepper, and garlic powder.
Mix the pineapple juice with soy sauce, brown sugar, and Dijon mustard until dissolved and smooth.
Place the chicken in a resealable bag, pour the marinade over and refrigerate for at least 12 hours or overnight.
Preheat grill to medium high heat about 400 degrees Fahrenheit and oil the grates well.
Grill chicken for 12 to 15 minutes total turning once until internal temperature is 165 degrees Fahrenheit. Add provolone with three minutes left. Grill pineapple rings until caramelized, turning once.
Spread mayonnaise on buns, top with grilled chicken and a pineapple ring. Serve immediately.
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