Description
A Hawaiian-inspired grilled chicken sandwich with a sweet and savory Huli Huli sauce, topped with fresh pineapple and spicy sriracha mayo.
Ingredients
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 tablespoon sriracha
- 1 tablespoon worcestershire sauce
- 1 teaspoon toasted sesame oil
- 1 pound boneless and skinless chicken breasts or thighs
- 4 buns
- 4 leaves lettuce
- 4 slices pineapple
- 4 tablespoons sriracha mayo
Instructions
- Make the sauce. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sriracha, worcestershire, and toasted sesame oil until smooth.
- Separate for safety. Pour half of the sauce into a separate container and refrigerate.
- Marinate the chicken. Add chicken to a bag or dish with the remaining sauce and marinate for 30 minutes to 2 hours.
- Preheat the grill to medium-high and oil the grates.
- Grill the chicken for 2–8 minutes per side, basting with reserved sauce towards the end.
- Rest the chicken for 5 minutes, then assemble on buns with lettuce, pineapple, and sriracha mayo.
- Optional: Thicken extra sauce on the stove for a glaze-like finish.
Notes
Best served with sweet potato fries or in a Hawaiian-style bowl. Can be made ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian