Grilled chicken, pineapple rings, provolone, and Thousand Island dressing are used to make Hawaiian chicken sandwiches. Though it may seem like an odd pairing, it tastes great!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 sandwiches |
Ingredients
- 1 cup Hawaiian style marinade
- 6 (4 ounce) skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
- cooking spray
- 6 pineapple rings
- 6 onion rolls, split
- 6 slices provolone cheese
- 6 leaves romaine lettuce
- 6 slices tomato
- 6 tablespoons Thousand Island salad dressing
Instructions
- Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
- When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.
- Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.
- Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 1400 mg |
| Sugars | 29 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
If you want a thousand island alternative, make a honey mustard aioli. I prefer butter bread or Hawaiian King sandwich rolls. ½ cup Mayo (olive oil mayo =my preference) 1 tbsp Dijon or Stone Ground Mustard 2 tsp Honey 2 cloves Finely Minced Garlic Salt and Pepper to taste
Loved the flavors for such an easy recipe to follow. I marinated my chicken overnight! Followed as written
So flavorful and delicious. Thank you for the recipe.
I marinaded thin chicken breasts along with minced garlic, for about 4 hours, then on the grill. I did not use the thousand island dressing. I knew it was going to compliment each other at all. After taking the chicken off the grill, I add baby swiss cheese slices (you should really try using the swiss) , and I also grilled the pineapple rings for a few minutes. I serve with a long grain wild rice. Tasty! For a shortcut, you can cook the marinated thin sliced chicken breasts in the skillet, and have an open faced sandwich (to cut out carbs)
Delicious
Cooked this on my George Foreman grill, which I haven’t used in forever. Chicken came out moist. Pineapple and Swiss cheese on top was a perfect, light touch. Used Walden Farms Amazin Mayo instead of Thousand Island dressing. Fun, different way to cook chicken!
Made this tonight with a few modifications (minus the cheese, plus onion slices, used Lowry’s Hawaiian sauce, whole wheat buns, and thighs not breasts). The first bite was a hit and I immediately declared that we’d be serving these at a summer BBQ for sure! Thanks for the inspiration!
It was pretty good was nice to have something different on a hot summer day was very appealing:) didn’t change anything except used Swiss cheese…
I used frozen grilled chicken breasts. I baked them in the marinade. It turned out good.
I use a dill mayo on these
YUMMY! I used the thinner chicken breasts that Schwann’s sells for these. Thick chicken breasts on any sandwich is just not for my family. Anyway, these were super easy and very very good. My family doesn’t like Thousand Island, but used mayo, mustard, bbq, or a combo all of. I would suggest marinating for at least 6 hours.
I used a citrus teryaki sauce.
Yummy! Marinated the chicken in teriyaki sauce but did the rest per recipe, definently make again, Thanks!
This sure beats the same old burger! Yum! The only thing was I omitted was the thousand Island dressing, just a personal preference. Thanks for the recipe.
Awesome recipe! Can’t wait to make it again.
This was ok. I didn’t really care for the sweetness from the pineapple, and the tastes didn’t really go together.
I should have used smaller chicken breasts. It was good but very messy and hard to hold together. I think next time I’ll use smaller chicken breasts and skip the lettuce and tomato. It was just too big to handle. I had a jalapeno lime marinate I used, which was good.
I’d been looking for some time to duplicate a sandwich my husband and I first had while on vacation in Florida a few years ago. This is the taste we remember, we both love it. The Thousand Island dressing makes it great. We like using a soft bun. If you can’t find Hawaiian marinade I’ve had to use a sweet and sour dressing for the marinade and it came out great also. As I make this again today I realize I didn’t write previously that I pound the chicken to all one thickness so it cooks more evenly. Also I find with some chicken breasts they are just too big often I can make two sandwiches out of one chicken breast.
Just got back from spring break in Maui when I made this recipe… had enjoyed a similar sandwich at the 5 Palms in Kihei a few days earlier… and this sandwich was better! The marinade is wonderful, used it on it’s own for a chicken main dish
These were reallly good. I used motzerella instead of provolone great for lunch or dinner.
i thought this was so yummy!!! i was being impatient so i didnt let it marinate long enough, but it was still delish! also since our grill isnt working i just baked it for 30 minutes at 400 degrees. will definitely make this again.