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Hawaiian Chicken Sandwich

"These pineapple and garlic chicken breast sandwiches are quick-marinated and grilled, and then served with pineapple slices and sweet bell pepper rings."
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40 m servings 341 cals
Original recipe yields 4 servings (4 sandwiches)

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  • Prep

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  1. Drain pineapple; reserve juice.
  2. Combine reserved juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken breasts to dish; turn to coat both sides with marinade. Cover; marinate 15 minutes in refrigerator.
  3. Add pineapple slices to bowl; turn to coat both sides.
  4. Grill or broil chicken, brushing occasionally with reserved marinade, 8 minutes turn over, add pineapple slices to grill continue cooking 8 to 10 minutes or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade.
  5. Combine dressing and red pepper. Spread on bottom halves of rolls. Top with chicken, bell pepper rings, pineapple slices and top halves of rolls.

Nutrition Facts

Per Serving: 341 calories; 8.1 g fat; 34.8 g carbohydrates; 32 g protein; 69 mg cholesterol; 543 mg sodium. Full nutrition


Read all reviews 5
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Wonderful! :) It took me a little longer to cook it as I used an indoor grill, but by the time it was done my entire house smelled of it (oh - I loved it!). It was great. Everyone said only g...

Delicious. Love the warm pineapple. I used fresh pineapple and just rubbed the garlic/oregano on the slices before I grilled it. Turned out great. Thanks!

Great as a sandwich or with wild rice! :o)

these were so yummy, and we didn't even use the dressing because we didn't have any on hand. the kick from the garlic along with the sweet, tangy pineapple (which is so delicious warm & grilled...

This recipe turned out really amazing but I did make a few changes. First off, I marinated the chicken in a store-bought teriyaki marinade for about an hour, and then I drained it and used the ...