Name: Big Kahuna Teriyaki Chicken Sandwiches
Prep time: 20 min
Cook time: 20 min
Total time: 280 min
Yield: 4
Ingredients: 4 chicken breasts; 1 bottle Teriyaki sauce (we used Lawry's brand); 3/4 c. brown sugar; 4 slices deli ham; 1 can sliced pineapple (or you can use fresh which would be even better); 4 slices Pepper Jack cheese; 4 hamburger buns (large )

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These Big Kahuna Teriyaki Chicken Sandwiches are better than most because they are loaded with sliced ham, grilled pineapple, and Pepper Jack cheese.

We made these chicken sandwiches the other night and my husband wanted the privilege of naming them. He kept calling them “Big Kahuna Sandwiches” while he was grilling them and insisted that be the official name. So that is what we are calling them – Big Kahuna Teriyaki Chicken Sandwiches. We wanted to spice up our usual teriyaki chicken sandwiches by adding some deli ham and Pepper Jack cheese. I don’t think we will ever go back to making them the old way again. These were a huge hit!

Additions and Substitutions

You can easily make these into “Big Kahuna” burgers by marinating beef patties in the teriyaki sauce rather than chicken. We have made them as burgers before and woah, mama they are GOOD. If you really want to give the burgers a Hawaiian spin, add a fried egg to the top. Holy calories, but seriously so good. Save up your “calorie points” or whatever you do and give it a try.

Tips for Grilling the Chicken

Meat thickness: The key to getting perfect grilled chicken is making sure the thickness of the meat is as even as possible. You don’t want one end of the chicken to be thick and the other end to be thin (how it comes naturally). Use a meat pounder and flatten out that thick part to match the thinner part (or close to it).
Grill Temperature: You want to make sure you have the right grill temperature. You want to aim for around 375-degrees and 450-degrees. This makes it so you don’t have a charred outside and raw inside, which happens when you cook at too high of a temperature.
Digital Read Meat Thermometer: Using a digital-read meat thermometer is also very helpful. When the internal temperature reaches 150-155 degrees (should only take a few minutes on each side) take it off the grill and allow to rest for a few minutes. Wrap the chicken in foil and the chicken will continue cooking to reach 165-degrees. You will have perfectly juicy chicken.

Side Dish Ideas

Here are some great side dish ideas that will go PERFECTLY with these teriyaki chicken sandwiches:

Hawaiian Macaroni Salad: Hawaiian Mac Salad is a staple side dish for any Hawaiian meal. This is an AUTHENTIC Hawaiian recipe, straight from the islands!
Fresh Mango Avocado Cole Slaw: You have got to try this cole slaw with a fun island twist! Goes GREAT alongside these grilled chicken teriyaki sandwiches!
Sweet Potato Fries: Chicken sandwiches and sweet potato fries are a winning combination. Every. Time. You can’t go wrong!

How to make Big Kahuna Teriyaki Chicken Sandwiches