Big Kahuna Chicken Teriyaki Sandwiches
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If your family loves the sweet, savory flavor of teriyaki chicken, you’re in for a treat. It’s always a reliable go-to in our house, especially with kids who love that perfect mix of sweetness and umami. But today’s Big Kahuna Chicken Teriyaki Sandwiches take that familiar favorite and give it a tropical twist that’s nothing short of mouthwatering.
This isn’t your average grilled chicken sandwich. You’re layering teriyaki-marinated, juicy chicken with slices of smoky deli ham, sweet grilled pineapple, and melted cheese—all stacked high on a toasted bun. Every bite delivers a bold fusion of sweet, salty, and tangy, with just the right touch of grilled char to tie it all together. Trust me, this one is a serious crowd-pleaser.
The secret to the flavor starts with the marinade. The chicken soaks in a simple teriyaki and brown sugar mixture before hitting the grill, locking in that classic sweet-savory profile. Meanwhile, the pineapple slices are brushed with extra sauce and grilled until lightly caramelized, adding a burst of juicy brightness to the sandwich.
It’s the kind of meal that feels like summer perfection on a bun—and one you’ll want to enjoy while grilling season is still in full swing.
Ingredients for Big Kahuna Chicken Teriyaki Sandwich recipe
- LAWRY’S TERIYAKI SAUCE
- BROWN SUGAR
- BONELESS SKINLESS CHICKEN BREASTS
- DELI HAM
- PINEAPPLE SLICES
- PEPPER JACK CHEESE
- HAMBURGER BUNS
Instructions for Big Kahuna Teriyaki Chicken Sandwiches
In a medium bowl, whisk together the teriyaki sauce and brown sugar until well blended. Pour half of the mixture into a gallon-size zip-top bag.
Add the chicken breasts to the bag, seal it tightly, and gently toss to ensure each piece is well coated in the sweet, savory marinade. Place the bag in the refrigerator and let the chicken marinate for 4–5 hours to soak up all that flavor.
Meanwhile, divide the remaining sauce between two small bowls—one will be used for basting the chicken on the grill, the other for brushing the pineapple rings. Cover and refrigerate both until you’re ready to cook.
When it’s grilling time, preheat your grill to medium heat. Remove the chicken from the marinade and discard the used marinade. Grill the chicken until fully cooked through, basting with one of the reserved sauce portions as it cooks. Depending on thickness, this usually takes about 6–7 minutes per side, or until the internal temperature reaches 165°F with an instant-read thermometer.
Once the chicken is cooked, place pineapple slices on the grill. Brush them with the second bowl of reserved sauce and grill for about 1 minute per side, just until lightly charred and caramelized.
To assemble the sandwiches, layer a slice of cheese, two slices of deli ham, a grilled pineapple ring (or two!), and a grilled chicken breast onto the bottom bun. Add the top bun and serve warm.
This recipe makes 4 hearty sandwiches, packed with flavor and perfect for a tropical twist on your next cookout.
Frequently Asked Questions
What kind of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal, especially when pounded with a meat mallet into a ¼-inch even thickness. This helps them cook evenly and stay juicy on the grill.
Can I use fresh pineapple instead of canned?
Yes! Canned pineapple slices work great and are super convenient, but fresh pineapple would be awesome on this sandwich.
Do I need to marinate the chicken overnight?
Not necessarily. A 4–5 hour marinade is plenty to infuse the chicken with flavor, but you can marinate it overnight if prepping ahead.
Can I use a different cheese?
Absolutely. Pepper Jack adds a nice kick, but Swiss, provolone, or even mozzarella would work well, depending on your flavor preference.
Is it safe to reuse the marinade for basting?
Only if you set some aside before adding the raw chicken. Never reuse marinade that’s touched raw meat unless it’s been boiled first.
Can I make this recipe indoors?
Yes! Use a grill pan or cast iron skillet on the stovetop. You can also broil the chicken and pineapple for a similar charred effect.
What are some good side dishes to serve with these sandwiches?
Try Hawaiian macaroni salad, coleslaw, sweet potato fries, or grilled corn for a tropical-inspired meal.
Can I prep these sandwiches ahead of time?
You can marinate the chicken and prep the toppings in advance. Grill everything just before serving for the best texture and flavor.
FOR MORE RECIPES LIKE THIS, TRY:
- Teriyaki Chicken Rice Bowls
- Grilled Teriyaki Burgers with Pineapple
- Teriyaki Ground Beef
- Healthy Teriyaki Chicken Rice Bowls
Big Kahuna Chicken Teriyaki Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 1 bottle Lawry's Teriyaki sauce
- ¾ cup brown sugar
- 4 chicken breasts flattened to 1/4 inch thickness
- 8 deli ham thin slices
- 1 can pineapple slices drained
- 4 slices pepper jack cheese
- 4 large hamburger buns
Instructions
- In a bowl, combine the teriyaki sauce with the brown sugar. Pour half on the sauce into a gallon sized ziploc bag.
- Add the chicken to the bag and zip closed. Toss chicken around in the bag to coat well with the sauce. Place in the fridge and marinate for 4-5 hours.
- With the remaining sauce, divide between 2 bowls and place in the fridge until grilling time.
- After chicken has marinated, preheat grill to medium.
- Grill chicken until fully cooked using one of the bowls of reserved sauce to brush with while cooking. Then grill the pineapple slice and brushing with the other bowl of sauce. This only takes like a minute or so per side.
- Assemble sandwiches by splitting bun open, the place a slice of cheese, 2 slices of ham, a couple pineapple slices and a chicken breast on the bottom half of the bun. Place on bun top and serve. Serves 4.
Nutrition
Recipe adapted from Family Favorite Recipes.
