Grilled Tropical Chicken Sandwiches

Brenda Dixon


This grilled chicken sandwich is very refreshing on a summer evening by the pool. A step up from always fixing hamburgers. The pineapple adds an interesting sweetness to your sandwich. Serve the sandwich with a topping tray filled with cheese, tomato, lettuce, onions, mustard and mayo. Add some corn on the cob, baked beans and a pasta salad for a quick make ahead meal. This sandwich is best on a hearty bun - the typical hamburger bun tends to fall apart.


☆☆☆☆☆ 0 votes

1 Hr
20 Min


  • 1 lb
    chicken breast halves, skinless and boneless
  • 6 oz
    lawry's teriyaki 30 minute marinade
  • 2 Tbsp
  • 1
  • 4
    hearty buns

How to Make Grilled Tropical Chicken Sandwiches


  1. Cut chicken breasts in slices that are uniform in thickness - about 1/2" thick and to bun size.
  2. Pour teriyaki sauce and honey in gallon ziploc bag and mix well. Put chicken pieces in marinade in refrigerator. Flip the bag every 30 minutes and marinate for at least one hour.
  3. Slice and core fresh pineapple in to 1/2" slices. You can use canned pineapple slices, but the fresh pineapple is tastier.
  4. Grill the chicken on a medium heat until cooked through. Grill the pineapple slices for a couple of minutes on each side. They don't need much, just get them hot. Run your buns under the broiler to slightly toast them.

Printable Recipe Card

About Grilled Tropical Chicken Sandwiches

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy

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