Posting this recipe has been a long time coming. In my early teenage years I worked at Macey’s grocery store. One day we were fixing up some samples to pass out and this Hawaiian chicken sandwich was one of them.
And all these years later I’ll admit something I’ve never told anyone before… I ate more than one sample while I was supposed to be handing them out. Like way more than one. It was so good that I snagged one of the recipe cards and thus began a ritual of making this for dinner at least once a month from that point forward.
Somehow the recipe card has survived hundreds of uses (not to mention a half a dozen moves) but it’s getting pretty worn out. So it’s now time. Time for me to publish this baby to the DIBY Club. You’re welcome.
Can’t make this now? Pin this image to save this recipe for later!
To start. I’d like to apologize for being skimpy on the pictures this time. I get way too excited when I cook this so I totally spaced capturing the moments as I went along.
To make up for it, let’s start with the recipe.
**GLUTEN FREE NOTICE***
This recipe is gluten free with some very simple adjustments. When I was eating paleo, I would just wrap the chicken and pineapple in large lettuce leaves. Obviously, if you choose to use a roll or bun make sure it is gluten free. Also, be sure that you are using gluten free soy sauce since most brands are not.
The Best Hawaiian Chicken Sandwich You’ve Ever Eaten
- 1 can Pineapple (4 tbsp juice reserved)
- 3 tbsp Soy Sauce
- 3 tbsp Honey
- 2 tbsp Molasses
- 3 tsp Lemon Juice
- 1 tsp Dijon Mustard
- 3 cloves Garlic
- 4 tsp Minced Fresh Ginger, or 1/2 tsp Ground Ginger
- 4 Boneless, Skinless Chicken Breasts
- 1-2 tbsp Oil
- 4 Rolls or Hamburger Buns
- Lettuce for Garnish
Lay the pineapple slices on paper towels, blot them dry and set them aside.
In a small bowl, blend the reserved pineapple juice, soy sauce, honey, molasses, lemon juice, mustard, garlic and ginger.
Set a large nonstick skillet over medium-high heat. When it’s hot, add the oil. Add the chicken breasts and salt them very lightly. Fry the breasts for about 5 minutes per side, turning once, until just done.
Add the pineapple to the pan then cover the chicken and pineapple with the sauce. Fry for another 2-3 minutes, spooning the sauce over the chicken and turning the breasts and pineapple to coat both sides.
Remove the chicken and pineapple from the skillet and pour the leftover sauce into a small sauce bowls for dipping.
To assemble the sandwiches, place lettuce on the bottom of each roll/bun and top with a chicken breast and a slice of pineapple. Top or dip in the leftover sauce.
A couple things you’ll want to make sure to prep. First, don’t skip the step to blot your pineapple slices dry. Wet pineapple slices will make the sauce a bit too runny.
Also, my personal preference is to just buy my chicken breasts sliced thin. If you have regular chicken breasts on hand, take an extra minute to either pound them down to about a half inch or just slice them in half yourself.
Start by making your sauce by combining your reserved pineapple juice, soy sauce, honey, molasses, lemon juice, dijon, garlic and fresh ginger. I know a lot of you will be tempted to use dried ginger, but if you get the chance to use the fresh stuff – do it! It gives it a fresh citric flavor the ground ginger just doesn’t have.
Follow the directions for cooking and just breathe it all in. Holy crap, I can smell it just by looking at this picture.
If you’re out shopping for bread options, my favorite are sweet Hawaiian rolls. As you can see though, buns will work just fine.
Full disclosure: I always double this recipe. Because my husband and I can never eat just one…