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Luau Chicken Sandwiches

 Luau Chicken Sandwiches
"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.
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • In a small bowl, combine the mayonnaise, Dijon mustard and dill.
  • Refrigerate until serving.
  • 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.
  • Spread mayonnaise mixture on roll bottoms. Layer with lettuce if

2 of 2

Luau Chicken Sandwiches (continued)

Directions (continued)

  • desired, chicken and pineapple. Replace roll tops. Yield: 6
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.