
Sweet and tangy grilled chicken topped with melted provolone and caramelized pineapple for an easy, flavor-packed sandwich perfect for summer lunches and dinners.

In my house, this sandwich turned a routine barbecue into a memorable dinner the first time I served it to visiting friends. They kept commenting on how the pineapple added brightness without making the sandwich overly sweet, and I learned that a light brush of mayo on the buns prevents sogginess while adding a silky mouthfeel. Leftovers heated in a skillet the next day were surprisingly good—still juicy with a pleasant caramelized crust.
My favorite aspect is the way a single charred pineapple ring can elevate a basic sandwich into something you’d happily serve to guests. Watching the edges of the fruit caramelize while the cheese melts is a small, reliable moment of kitchen joy. Family members often argue over who gets the last pineapple ring—proof that a small, thoughtful addition can change an ordinary dinner into an occasion.
Store any leftover grilled poultry and pineapple in an airtight container in the refrigerator for up to 3 days. Keep buns separate to avoid sogginess; if you must store assembled sandwiches, wrap them in parchment paper and place them in a shallow container to limit crushing. To freeze, place cooled grilled chicken and pineapple in a single layer on a sheet tray to flash-freeze, then move to a freezer bag for up to 3 months. Reheat frozen portions gently in a skillet over medium-low heat with a lid to prevent drying—add a splash of water and cover briefly to restore moisture.
If you need a gluten-free option, swap regular buns for gluten-free rolls or large butter lettuce leaves for a low-carb wrap. For a dairy-free version, omit the provolone and use a dairy-free melting slice or a smear of mashed avocado. If soy is a concern, use coconut aminos in place of soy sauce—adjust salt since coconut aminos are milder. Pineapple can be swapped for mango slices for a tropical twist, though mango won’t caramelize in the same way; reduce marinade time with fresher, softer fruit to avoid over-tenderizing the poultry.
Serve with crisp coleslaw, a cucumber and tomato salad, or sweet potato fries to balance the juicy, sweet-savory sandwich. Garnish with fresh cilantro or thinly sliced scallions for brightness. For a casual gathering, set up a build-your-own sandwich station with extra grilled pineapple, pickled red onions, and an assortment of cheeses. A chilled crisp lager or a citrus-forward iced tea pairs well—aim for beverages that refresh the palate between bites of caramelized sweetness.
In summer, use ripe fresh pineapple cut into rings or thick wedges—pat dry to encourage caramelization. For cooler months, canned pineapple still offers great flavor; drain well and reserve the juice for the marinade. Add seasonal accents like grilled peaches in late summer or a smear of cranberry mustard for a holiday twist. You can also swap the poultry for thin pork cutlets and keep the rest of the profile the same for a different but equally comforting seasonal option.
Marinate the poultry overnight and grill all pieces at once; cool and store in meal-sized portions for quick assembly during the week. Pack buns separately and bring a small container of mayo to keep the bread from getting soggy. Reheat grilled chicken in a skillet over medium heat with a splash of water and a lid to steam gently before adding cheese to melt. This approach yields restaurant-quality sandwiches in under 10 minutes on busy evenings.
These sandwiches are a dependable, joyful addition to any summer table—bright, comforting, and easy to adapt. Invite friends, fire up the grill, and let the caramelized pineapple do the rest. Enjoy—and don’t forget to save a ring for yourself!
Pound the poultry to an even 1-inch thickness so all pieces cook evenly and remain juicy.
Pat pineapple rings dry before grilling to speed caramelization and prevent steaming.
Marinate for 12 hours but do not exceed 24 hours to avoid over-tenderizing the meat.
This nourishing grilled hawaiian chicken sandwiches recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Grilled Hawaiian Chicken Sandwiches recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pound chicken to 1-inch thickness if necessary and slice each breast in half. Season both sides with coarse salt, black pepper, and garlic powder.
Whisk together the pineapple juice, low-sodium soy sauce, brown sugar, and Dijon mustard until the sugar dissolves.
Place the seasoned poultry in a shallow dish or resealable bag, pour in the marinade, and refrigerate for 12 hours (up to 24 hours maximum).
Prepare the grill for medium-high heat and oil the grates well to prevent sticking. Aim for a surface temperature around 400F.
Grill the poultry 12 to 15 minutes total, flipping once halfway, until an instant-read thermometer shows 165F. Add pineapple rings halfway through and turn once to caramelize.
With 3 minutes remaining, top each piece of poultry with provolone to melt. Lightly toast buns, spread mayonnaise, assemble with chicken and pineapple ring, and serve immediately.
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This recipe looks amazing! Can't wait to try it.
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