Tropical Grilled Chicken Sandwich with Pineapple and Provolone

Recipe Collection: Lunch

Transport your taste buds to a tropical getaway with our Hawaiian Paradise Chicken Sandwich! This mouthwatering creation features juicy grilled chicken, sweet pineapple, and provolone cheese, all enhanced by a tangy Thousand Island dressing. Perfect for summer barbecues or casual dinners, this Hawaiian-inspired dish is not only delicious but also versatile—ideal for picnics or family gatherings.

This recipe is not gluten-free and contains dairy, making it a great option for those who enjoy these ingredients. Easily find this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists simplify your meal prep. Select this recipe today and enjoy step-by-step guidance to create a tropical feast!

Overview

Experience a taste of the tropics with this delightful sandwich combining juicy grilled chicken, sweet pineapple, and creamy provolone cheese. Enhanced with a tangy Thousand Island dressing, this sandwich is perfect for a summer barbecue or a casual dinner. The combination of flavors and textures will transport you to a Hawaiian paradise with every bite.

Diet Type

Not specified

Allergies

Contains dairy and gluten

Cuisine

Hawaiian

Serving Size: 6

Cooking Time: 95 minutes

Ingredients

• 1 Cup Hawaiian style marinade
• 6 4 Ounces (oz) skinless, boneless chicken breast halves, tenderized
• Cooking spray
• 6 Pineapple rings, grilled
• 6 Onion rolls, split
• 6 Slices provolone cheese
• 6 Leaves romaine lettuce
• 6 Slices tomato
• 6 Tablespoons (tbsp) Thousand Island salad dressing

Steps

1. Pour the Hawaiian style marinade into a large resealable bag. Add the chicken breasts, ensuring they are well-coated. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
2. Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate with cooking spray to prevent sticking.
3. Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade.
4. Grill the chicken on the preheated grill for about 10 minutes, turning halfway through, until the chicken is no longer pink in the center and the juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C).
5. When turning the chicken, place the pineapple slices on the grill. Cook for about 2 minutes per side until they are caramelized and have grill marks. Toast the onion rolls on the grill if desired.
6. Place a grilled pineapple slice on each chicken breast, then top with a slice of provolone cheese. Close the grill lid and cook for about 1 minute, or until the cheese is melted.
7. Assemble the sandwiches by placing the chicken, pineapple, and cheese on the bottom half of each roll. Top with a leaf of romaine lettuce and a slice of tomato. Spread a tablespoon of Thousand Island dressing on the top half of each roll and place it on the sandwich.

Enjoy your Tropical Grilled Chicken Sandwich with Pineapple and Provolone, a perfect blend of sweet, savory, and creamy flavors!