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!
Hawaiian BBQ Chicken Sandwich
- 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.