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Luau Chicken Sandwiches Recipe
Luau Chicken Sandwiches Recipe photo by Taste of Home

Luau Chicken Sandwiches Recipe

Read Reviews (5)
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"A friend at work gave me the recipe for this marinade," recalls Denise Pope of Mishawaka, Indiana. "After grilling the tender chicken a few times for company, I decided to turn it into a sandwich." It's complemented by a pineapple ring and a mild dill and mustard sauce.
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 1 can (20 ounces) sliced pineapple
  • 1 tablespoon brown sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dill weed
  • 6 lettuce leaves, optional
  • 6 kaiser rolls, split and toasted


  1. Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
  2. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving.
  3. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Grill pineapple slices for 1 minute on each side.
  4. Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops. Yield: 6 servings.
Originally published as Luau Chicken Sandwiches in Quick Cooking March/April 2002, p49

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Luau Chicken Sandwiches(5)

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Reviewed Jul. 15, 2013

These are delicious! Tastes like they came from a good restaurant! Easy to make also. I pounded out my chicken breats to 1/4 inch thickness to make a cutlet before marinading and grilling. They fit nicely on the bun if you do this. I used King Hawaiian Sandwich Rolls , Romaine lettuce, and melted a slice of Muenster cheese on each breast before taking off the grill. The sauce is great on these. Go a big thumbs up from everyone. Adding to the rotation! Thanks!

Reviewed Nov. 29, 2011

Very tasty sandwiches!

Reviewed Feb. 27, 2011

The first time I made this, I just made the chicken as a main dish w/o the bun (still served each piece w/ a pineapple ring, and dollop of dill sauce- inside of the ring- on top), not only was it a pretty presentation, my hubby raved about the taste to everyone for days. Once I explained to him that the recipe actually had the chicken on a bun, he was officially won over, as he thought it would make an awesome sandwich (my guys are avid chicken sandwich eaters). I've made it both ways ever since, and it's always a quick and easy "go-to" recipe.

Reviewed May. 30, 2010

I made this for a party and everyone loved them! It is definitely a favorite and I will make over and over.

Reviewed Jun. 15, 2009

this was so easy to make. It is sweet and filling. This is a great recipie for summer too. Will make again

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