Hawaiian Chicken Sandwiches Recipes

HAWAIIAN BBQ CHICKEN SANDWICHES RECIPE

Steps:

• Rub 2 tablespoons of the dry rub onto both sides of the filleted chicken breasts. Grill or cook in a greased skillet until cooked throughout (or until the chicken reaches an internal temperature of 165 degrees).
• In a small mixing bowl, whisk together the remaining dry rub and the pineapple juice, mix until a thick sauce forms. Brush generously over the cooked chicken.
• To assemble the sandwiches, place half of the lettuce on the bottom half of the bun, then add the chicken, followed by the pineapple, red onion, remaining lettuce and the top of the bun. Enjoy hot.

HAWAIIAN GRILLED CHICKEN SANDWICHES

Steps:

• Slice the chicken breasts in half and pound them to about a 1/2" thickness. Place the chicken in a gallon size Ziploc bag and add the soy sauce, Tabasco sauce, brown sugar, dijon mustard, and the juice from the can of pineapple. Seal the bag and squeeze to combine and coat the chicken. Place in the refrigerator and marinate 6-24 hours.
• Preheat your grill for medium high heat. Grill the chicken for 12-14 minutes, flipping once halfway through the cooking time. Add the pineapple rings to the grill when you turn the chicken. Flip the pineapple rings over after 3 minutes. When you flip the pineapple rings over, add a slice to cheese over each piece of chicken. Everything from the grill when the chicken is done.
• Toast the buns, if desired, and then smear each bun lightly with mayo. Add a piece of chicken and a pineapple ring (or two). Enjoy!

GRILLED HAWAIIAN CHICKEN SANDWICHES

Steps:

• Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
• When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
• Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the sandwiches.
• Serve layered on the hamburger roll with sliced red onion, fresh jalapeno, greens, grilled pineapple, and a drizzle of the homemade barbecue sauce.

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES

Steps:

• Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
• Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
• Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
• Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
• Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.

THE GIRLS' CHICKEN SANDWICHES

Steps:

• Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.

HAWAIIAN CHICKEN SANDWICHES

Steps:

• Preheat broiler.
• Mix chicken meat, celery, mayonnaise and pecans.
• Salt and pepper to taste; mix well.
• Slice tops off rolls and remove bread from center (save to make breadcrumbs for another recipe).
• Fill rolls with the chicken mixture, place a pineapple ring on top, then sprinkle with cheddar.
• Broil 4 inches from heat for 2-3 minutes until hot and cheese melts.

SLOW COOKER HAWAIIAN CHICKEN SANDWICHES

Steps:

• Spray your slow cooker with non stick cooking spray.
• Place your chicken breasts in the slow cooker.
• In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
• Pour the mixture over your chicken breasts.
• Cook on low for 6 hours.
• After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
• To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
• Add your shredded cabbage.
• Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
• Top with extra barbecue sauce or teriyaki sauce if desired, and serve.

HAWAIIAN CHICKEN SALAD SANDWICHES

Steps:

• Preheat broiler to high with rack 6 inches from the element.
• Sauté bacon in a skillet over medium heat until crisp, 8-10 minutes; drain bacon on a paper-towel-lined plate.
• Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
• Cut whole baguette into 4 equal portions and half baguette into 2 portions.
• Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2-3 minutes.
• Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
• Season mixture with salt, pepper & crushed red pepper flakes.
• Combine chicken, nuts, and bacon with cilantro mixture; set aside.
• Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
• TO ASSEMBLE THE SANDWICHES:.
• Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2-3 tablespoons pineapple mixture.
• Garnish sandwiches with bell pepper.