Big Kahuna Teriyaki Chicken Sandwiches Recipe

Introduction

These Big Kahuna Teriyaki Chicken Sandwiches bring the flavors of the tropics to your dinner table with tender teriyaki-marinated chicken, juicy grilled pineapple, and melty Pepper Jack cheese. This easy recipe is perfect for a summer cookout or a flavorful weeknight meal.

Ingredients

• 4 chicken breasts
• 1 bottle Lawry’s teriyaki sauce
• 3/4 cup brown sugar
• 4 slices deli ham
• 1 can sliced pineapple (or fresh pineapple for best flavor)
• 4 slices Pepper Jack cheese
• 4 large hamburger buns

Instructions

1. Step 1: Pound the chicken breasts until they are about 1/4 inch thick all around to ensure even cooking.
2. Step 2: In a large Ziploc bag, combine the teriyaki sauce and brown sugar, stirring until the sugar dissolves. Add half of this mixture to the bag with the chicken, seal tightly, and refrigerate for at least 4-5 hours to marinate.
3. Step 3: Separate the remaining teriyaki mixture into two bowls—one for brushing on pineapple and one for the chicken (using separate brushes to avoid cross contamination). Reserve some pineapple juice in a separate bowl.
4. Step 4: Grill the chicken and pineapple slices over medium heat, brushing with teriyaki sauce every few minutes. Flip only once for best grill marks and flavor.
5. Step 5: Warm the ham in a frying pan with a little reserved pineapple juice until heated through and slightly caramelized.
6. Step 6: Assemble the sandwiches by placing the cooked chicken on the bottom half of each hamburger bun. Top with a slice of Pepper Jack cheese, a slice of ham, grilled pineapple, and then the bun top.
7. Step 7: Serve immediately with any remaining grilled pineapple for a sweet and savory finish.

Tips & Variations

• For an extra smoky flavor, use a charcoal grill or add wood chips to your gas grill while cooking.
• Fresh pineapple will give a brighter, fresher taste compared to canned—try it if you have access.
• Substitute Pepper Jack cheese with mozzarella or cheddar if you want a milder cheese option.
• Try adding sliced jalapeños for a spicy kick.

Storage

Store any leftover chicken, ham, and grilled pineapple separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling new sandwiches. Buns are best kept at room temperature and toasted fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well for this recipe and tend to stay juicier. Adjust grilling time as needed to ensure they are cooked through.

Is it possible to make these sandwiches indoors?

Absolutely! You can grill the chicken, pineapple, and ham in a grill pan or skillet on the stove if an outdoor grill isn’t available.

Big Kahuna Teriyaki Chicken Sandwiches Recipe

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★★★★★

4.4 from 63 reviews

Enjoy the tropical flavors of Big Kahuna Teriyaki Chicken Sandwiches featuring tender teriyaki-marinated grilled chicken breasts, sweet grilled pineapple, savory ham, and melted Pepper Jack cheese all stacked in a soft hamburger bun. This delightful sandwich combines a perfect balance of sweet, tangy, and savory notes, making it an irresistible meal for a casual lunch or dinner.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 chicken breasts
• 1 bottle Lawry’s teriyaki sauce (about 12–16 oz)
• 3/4 cup brown sugar

Sandwich Fillings

• 4 slices deli ham
• 1 can sliced pineapple (or fresh pineapple, sliced)
• 4 slices Pepper Jack cheese
• 4 large hamburger buns

Instructions

1. Pound chicken breasts: Pound chicken breasts until they are about 1/4″ thick all around to ensure even cooking.
2. Marinate chicken: In a large Ziploc bag, combine teriyaki sauce and brown sugar until sugar dissolves. Add half of this mixture to the bag with the chicken, seal tightly, and refrigerate for at least 4-5 hours to allow the flavors to penetrate the meat.
3. Prepare remaining sauce and pineapple: Separate the remaining teriyaki mixture into two bowls to avoid cross-contamination, one for brushing on pineapple and the other on chicken. Drain pineapple, reserving some juice in a bowl.
4. Grill chicken and pineapple: Place chicken breasts and pineapple slices on a medium-heat grill, brushing frequently with their respective teriyaki sauces. Flip only once to get nice grill marks and ensure thorough cooking.
5. Cook ham: Heat ham slices either on the grill or in a frying pan with a little reserved pineapple juice until hot and slightly caramelized.
6. Assemble sandwiches: Open hamburger buns and layer each bottom bun with grilled chicken, followed by a slice of Pepper Jack cheese, ham, grilled pineapple, and then the bun top. Serve immediately with any remaining grilled pineapple on the side.

Notes

• Marinating chicken longer improves flavor and tenderness.
• Using fresh pineapple will enhance the sweetness and texture.
• Grilling adds a smoky flavor but you can also cook the chicken and pineapple in a skillet if a grill is unavailable.
• Brush the pineapple and chicken with separate brushes to avoid cross-contamination.
• To melt cheese faster, assemble sandwiches and briefly place on the grill or under a broiler.

Keywords: teriyaki chicken sandwich, grilled pineapple sandwich, Hawaiian chicken sandwich, sweet and savory sandwich, Big Kahuna sandwich