The Big Kahuna Teriyaki Chicken Sandwich is a flavorful and satisfying meal that combines juicy, grilled chicken breast with a rich, sweet and savory teriyaki glaze. Typically, the chicken is marinated in teriyaki sauce before being grilled to perfection, offering a smoky, caramelized exterior while remaining tender and juicy on the inside. The sandwich often comes with fresh vegetables like lettuce, tomatoes, and onions, which add a crisp contrast to the savory chicken.
It’s usually served on a soft, toasted bun that complements the sweetness of the teriyaki sauce. Some versions may include cheese, such as Swiss or cheddar, for an extra creamy layer, or even pineapple to add a tropical twist. The Big Kahuna Teriyaki Chicken Sandwich is often paired with a side like fries or a refreshing coleslaw, making it a hearty and satisfying choice for a meal.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Big Kahuna Teriyaki Chicken Sandwiches
Description
These Big Kahuna Teriyaki Chicken Sandwiches boast a tropical Hawaiian twist with the addition of a grilled pineapple slice rather than the traditional lettuce, tomato, and onion. The pineapple adds a nice contrast to the sliced ham and Pepper Jack cheese.
Ingredients
Instructions
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Trim chicken breasts of any excess fat, then, working one at a time, either cover the chicken breasts with plastic wrap or place in a zip-lock bag, and pound the chicken breasts to about 1/4" thickness. Set aside.
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Slice the pineapple following these steps:
- Start by cutting off the top (crown) and the bottom of the pineapple using a sharp chef's knife. This will create stable, flat surfaces for easy handling.
- Stand the pineapple upright on the flat bottom. Starting from the top, use your knife to slice downwards, following the curve of the pineapple. Work your way around the fruit, cutting off the thick, spiky skin, while making sure to remove the eyes (the small brown spots) as well.
- Continue cutting until all of the skin is removed.
- Once the skin is removed, lay the pineapple on its side and slice into roughly 1/2" thick slices.
- The core of the pineapple is tough and fibrous. To remove it, take one slice at a time, and using a paring knife, cut in in circular fashion around the core, removing it. Alternatively, you can slice the core out in a triangular shape.
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In a medium-sized mixing bowl, combine the teriyaki sauce and the brown sugar until the sugar is dissolved.
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Using two zip-lock gallon-sized bags, place the chicken breasts in one and the pineapple slices in the other. Then divide the teriyaki sauce into equal halves in each bag, being careful to avoid cross-contamination. Place the zip-lock bags in the fridge and allow the chicken breasts and pineapple slices to marinate in the bags for a minimum of 4-5 hours, up to overnight.
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Preheat the grill or flat-top to med/high heat.
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Grill the chicken breasts until internal temperature of 165°F and the pineapple rings to desired doneness, brushing with the teriyaki glaze while cooking. Note: Try to only turn the chicken breasts and pineapple rings once during cooking, while applying glaze to both sides.
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If using a flat-top, briefly heat the ham slices with a dribble of the teryaki glaze. If using a grill, skip this step.
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Place all the chicken breasts back on the grill. Top each breast with a few slices of ham, one pineapple ring, and two slices of pepper jack cheese. Cover just long enough for cheese to melt.
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Place on toasted hamburger rolls, serve hot ♨ and enjoy!
Servings 4
- Amount Per Serving
- Calories 766kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Trans Fat 0.03g
- Cholesterol 181mg61%
- Sodium 946mg40%
- Potassium 1216mg35%
- Vitamin A 300 IU
- Vitamin C 17 mg
- Calcium 289 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
While this recipe can be prepared on a charcoal or gas grill, I find that using my Blackstone griddle works best.
