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Hawaiian Kona Grill Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Grilled Pineapple Chicken Sandwich with Hawaiian Kona Grill Infused Olive Oil Blend

Juicy grilled chicken, caramelized pineapple, crisp lettuce, and a creamy island-style sauce come together in this sandwich, with Hawaiian Kona Grill Infused Olive Oil Blend adding smoky citrus-garlic depth to every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Caribbean, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup Hawaiian Kona Grill Infused Olive Oil Blend
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 pineapple rings
  • 4 sandwich buns split
  • 1 cup shredded lettuce
  • 1 medium ripe tomato sliced
  • 1/2 small red onion thinly sliced
  • 1/4 cup mayonnaise
  • 1 teaspoon sriracha
  • 1 tablespoon chopped cilantro

Equipment

  • 1 Grill or grill pan For cooking the chicken and pineapple
  • 1 Mixing bowl For the marinade and sandwich sauce
  • 1 Tongs For turning the chicken and pineapple
  • 1 Cutting board For resting and slicing the chicken
  • 1 Chef Knife For slicing chicken, tomato, and onion
  • 1 Small bowl For mixing the sauce

Method
 

Instructions
  1. 1. In a shallow bowl or zip-top bag, whisk together the Hawaiian Kona Grill Infused Olive Oil Blend, soy sauce, lime juice, honey, garlic, salt, and black pepper.
  2. 2. Add the chicken breasts and turn to coat. Let the chicken sit for 15 to 20 minutes while you heat the grill.
  3. 3. Preheat an outdoor grill or grill pan to medium-high heat and lightly oil the grates if needed.
  4. 4. Stir the mayonnaise and sriracha together in a small bowl, then set the sauce aside.
  5. 5. Grill the chicken for 5 to 7 minutes per side, until nicely charred and cooked through.
  6. 6. Add the pineapple rings to the grill during the last few minutes and cook until marked and warmed through.
  7. 7. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice it thickly.
  8. 8. Toast the sandwich buns cut-side down on the grill until golden.
  9. 9. Spread the spicy mayonnaise on the bottom buns, then layer on lettuce, sliced chicken, grilled pineapple, tomato, red onion, and cilantro.
  10. 10. Close the sandwiches, press lightly, and serve warm.

Notes

For the best flavor, choose pineapple rings that are ripe but still firm enough to hold their shape on the grill. If you want a deeper island-style finish, brush a little extra infused oil on the cut sides of the buns before toasting. The sandwich tastes best assembled right before serving so the bread stays crisp and the layers stay fresh.

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