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Pineapple Grilled Chicken Sandwich Hawaiian Style

Chicken breasts marinated with a store bought Hawaiian marinade and grilled is paired with pineapple slices and provolone cheese for a delicious grilled chicken sandwich.  
Course Sandwiches
Cuisine Grilling
Prep Time 8 hours 10 minutes
Cook Time 18 minutes
Total Time 8 hours 28 minutes


  • 6 boneless skinless chicken breasts
  • 6 canned pineapple rings
  • 6 slices provolone cheese
  • 6 onion rolls split and toasted or grilled
  • 2 large tomatoes sliced
  • Romaine lettuce for sandwiches
  • 1/2 cup 1000 island dressing
  • 1 cup Hawaiian-style marinade such as Lawry's
  • Kosher salt and ground black pepper


  1. Season the chicken breasts with the kosher salt and black pepper. Put them in a resealable plastic bag and pour in the Hawaiian-style marinade. Seal the bag and refrigerate for at least 4 hours or overnight.
  2. Light a charcoal barbeque or heat a gas grill for medium-high heat. Lightly oil the grate.
  3. Shake any excess marinade off the chicken and grill them, turning once or twice until they are cooked through and no longer pink in the center.
  4. About 5 minutes before the chicken has finished cooking, put the pineapple rings on the grill. Cook them, turning once until they are heated through.
  5. Put the grilled pineapple on the chicken breast, then put 1 slice of the provolone cheese on each ring. Close the cover to the grill and let the cheese just slightly start to melt.
  6. Put the chicken with the pineapple and cheese on a toasted onion roll and add the lettuce and tomato. Spread the top of the buns with the 1000 island dressing and put it on top of the sandwich. You may need toothpicks to hold the top on.