Grilled Hawaiian Chicken Sandwich

Yield: 4 sandwiches | Prep: 15 min | Marinate: 30 min | Cook: 15 min | Difficulty: Easy

Juicy grilled chicken breast glazed with Global Wok Ginger Teriyaki & Korean BBQ Sauces, topped with a caramelized grilled pineapple ring, melted Swiss cheese, crispy bacon, and a tangy teriyaki aioli — all stacked on a toasted brioche bun. Sweet, savory, smoky, and completely over the top in the best way.

Pro Tips

🍍 Fresh pineapple only: Canned pineapple has too much moisture and won’t caramelize properly on the grill. Fresh rings make all the difference.
🍗 Pound the chicken: Even thickness = even cooking. No dry edges, no raw centers.
🧀 Cheese tip: Swiss is classic, but pepper jack adds a spicy twist that pairs beautifully with the Ginger Teriyaki glaze.
🔥 Add heat: Spread a thin layer of Global Wok Agave, Ginger & Sriracha on the bun alongside the aioli for a sweet-heat kick.
🍺 Pairs with: A cold Hawaiian lager (Kona Big Wave), sparkling pineapple water, or a tropical rum punch.

Right-Sized Chicken Sandwich with Sauce Bottles and Pineapple

Korean BBQ Signature Sauce with Gochujang - Medium Spice Level

Recipe

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 4

Ingredients

• 1 boneless, skinless chicken breast (6-8 oz)
• 2 tablespoons Global Wok Korean BBQ Sauce (for marinade)
• 2 tablespoons Global Wok Ginger Teriyaki Sauce (for glazing)
• 1 brioche or Hawaiian sweet roll
• 2 slices sharp white cheddar cheese
• 2 fresh pineapple rings (1/2 inch thick)
• 4 dill pickle slices
• 2 strips bacon
• 1 tablespoon olive oil
• 1 tablespoon butter (for toasting bun)
• Salt and pepper to taste
• Lettuce (optional)
• Sliced red onion (optional)

Prep & Cooking Instructions

**Prep Instructions:**
1. Cook bacon until crispy, set aside on paper towels to absorb grease
2. Lightly season chicken breast with salt and pepper
3. Slice pineapple into 1/2 inch rings if using fresh pineapple
4. Slice brioche bun in half and set aside

**Cooking Instructions:**
1. Preheat skillet to MEDIUM HEAT and add olive oil
2. Place chicken breast in skillet and cook for 5 minutes
3. Flip chicken and cook for an additional 5 minutes until fully cooked (no pink inside)
4. While chicken is cooking, add pineapple rings to the same skillet and grill until slightly golden on both sides
5. Place cooked bacon strips on top of chicken breast
6. Add 2 slices of sharp white cheddar cheese over the bacon
7. Cover briefly to melt the cheese completely
8. Remove chicken from skillet and set aside
9. Butter the brioche bun and place cut-side down in skillet until golden brown
10. Spread 2 tablespoons Global Wok Ginger Teriyaki Sauce on bottom bun
11. Place grilled chicken breast on bottom bun
12. Drizzle 2 tablespoons Global Wok Korean BBQ Sauce on top of chicken
13. Add 4 pickle slices and grilled pineapple rings
14. Top with upper bun

Grilled Hawaiian Chicken Sandwich!

BOLD | FRESH | FEARLESS