I have an obsession with condiments and can spot a new condiment in the supermarket from two aisles over. I like to create sauces too, like my spicy Chile BBQ sauce. My latest obsession is with King’s Hawaiian sauces. Even though these have been around for a couple of years, but they are new to me. The Original BBQ and Big Island Lava sauces just hit the shelves at my favorite store a few weeks ago! Of course I bought both to make this Hawaiian BBQ chicken sandwich.
I picked up a beautiful, ripe, organic pineapple this week and the wheels were set in motion for an epic Hawaiian BBQ Chicken Sandwich.
Because I grilled the fresh pineapple slices on a screaming hot grill pan they caramelized and got great grill marks.
Next, I placed red onions on the grill pan next.
I grilled the chicken breasts to perfection, basted at the end with the King’s Hawaiian Original BBQ Sauce.
All went on a toasted Brioche bun with fresh lettuce and tomato, a little mayo, and more BBQ sauce. I added Lava Sauce to mine but Michael wimped out because he does not like spicy food. It is super hot but oh-so good! This is the best BBQ chicken sandwich either of us have ever eaten.
This is a condiment buy that really made me happy. I know we will be enjoying this Hawaiian BBQ Chicken sandwich for years to come. Just wait until you see my post about my new favorite Korean BBQ sauce!
- 2 TBS cooking oil (I used peanut oil for its high smoking point. Still set off the smoke detector!)
- 1 TBS honey
- 2 slices fresh or canned pineapple (I used fresh pineapple. Use canned in unsweetened juice if you don't have fresh.)
- 2 slices red onion (You can substitute white or yellow onions, but it won't be as pretty!)
- 2 small chicken breasts (Pound the thick edge to make the breast cook evenly.)
- 2 burger buns (I used Brioche buns because I think the sweetness is perfect for this sandwich. Use your favorite.)
- 2 TBS mayonnaise
- 2 leaves fresh lettuce (I used butter lettuce.)
- 2 slices fresh tomato (Homegrown tastes best!)
- 4 TBS BBQ Sauce (I used King's Hawaiian and I hope you do too.)
- 2 TBS hot sauce (I used King's Hawaiian Big Lava Sauce!)
- Heat a grill pan on the stove or on an outdoor BBQ to high heat. Use grill spray for an outdoor grill and a couple of tablespoons of cooking oil if using a grill pan.
- Brush the pineapple slices with honey and grill on both sides until heated through and you get nice grill marks. Set aside.
- Add the sliced onions to the grill pan and cook until a bit translucent and nicely charred. Set aside.
- Place the chicken breast on the hot grill. Cook 2 minutes, move clockwise a quarter turn to get nice crosssshatch grill marks. Grill 2 additional minutes. Baste with BBQ sauce. Flip the chicken breast to the opposite side, turning a quarter turn after 2 minutes. Baste with BBQ sauce and flip one more time. Remove from heat when the internal temperature has reached 160 degrees. Let the chicken rest while you toast the buns.
- Place the buns flat side down on the grill and lightly toast. Watch carefully, Bioche buns burn easily.
- Add a bit of maynnaise to the bun. Add the lettuce, tomato, grilled onion, chicken breast, and grilled pineapple. Add a little extra BBQ Sauce or King's Hawaiian Big Island Lava Sauce for a hot kick! Serve this sandwich piping hot with a handful of extra napkins.