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Big Kahuna Chicken Teriyaki Sandwich on a plate with a side of green grapes.

Big Kahuna Teriyaki Chicken Sandwiches

These Big Kahuna Teriyaki Chicken Sandwiches are better than most because they are loaded with sliced ham, grilled pineapple, and Pepper Jack cheese.
Course Lunch
Cuisine Hawaiian, Island
Keyword Teriyaki Chicken, Chicken Sandwich
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 40 minutes
Servings 4
Calories 803kcal
Author Erica Walker


  • Outdoor Barbecue Grill



  • Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).
  • Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.



Calories: 803kcal | Carbohydrates: 87g | Protein: 66g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 187mg | Sodium: 983mg | Potassium: 1228mg | Fiber: 3g | Sugar: 66g | Vitamin A: 355IU | Vitamin C: 16.6mg | Calcium: 354mg | Iron: 3.5mg