Sponsored post written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

Loaded with juicy grilled pineapple, red onion and crisp lettuce, this Hawaiian BBQ Chicken sandwich is perfect for summer entertaining!

Juicy Hawaiian BBQ chicken sandwiches are showstoppers fit for any gathering. For a twist, top it off with Sweet coleslaw and make some Baked beans or Baked french fries as a perfect side.

Juicy + Tasty

I don’t know about you, but I love a good chicken sandwich!! Well this Hawaiian BBQ Chicken Sandwich hits the spot! The new KC Masterpiece’s BBQ Sauce Mix and Dry Rubs makes it super easy to customize your meal to taste just how you like it.

Since I’m always a big fan of the sweet and tangy combo of honey and pineapple, I added a splash of pineapple juice to the packet which made a delicious tropical tasting sauce.

I picked up these handy mixes/rubs while we were shopping at Walmart. They’re available in three flavors: Original, Sweet Honey, and Spicy Habanero. Like I mentioned above, you can customize them with water, juice, soda, or use it as a dry rub- I did both.

The chicken was juicy, flavorful and melded perfectly with the grilled slice of pineapple and red onion. Our family loved this combo! These chicken sandwiches will make great additions to our summer BBQ spreads.

Making BBQ sandwiches

I used a few tablespoons of the mix for a dry rub, then grilled the chicken. It was a quick & easy way to add some flavor to it. I made a sauce and brushed it onto the cooked chicken before assembling the sandwiches. Here’s how I did it:

CHICKEN. Rub 2 tablespoons of the dry rub onto both sides of the filleted chicken breasts. Grill or cook in a greased skillet until cooked throughout (or until the chicken reaches an internal temperature of 165 degrees).

SAUCE. In a small mixing bowl, whisk together the remaining dry rub and the pineapple juice, mix until a thick sauce forms. Brush generously over the cooked chicken.

ASSEMBLE. To assemble the sandwiches, place half of the lettuce on the bottom half of the bun, then add the chicken, followed by the pineapple, red onion, remaining lettuce and the top of the bun. Enjoy hot.

Recipe Tips + Variations

Use chicken thighs if that is what you have on hand. Thighs are typically fattier so they will be more forgiving while you cook them.

If fresh pineapple is unavailable look for the canned pineapple rings.

Try using a Hawaiian roll instead of a traditional bun!

This recipe calls for you to fillet your chicken breasts. If you have never done this before it’s super simple. Cut right through the center of the chicken breast to create two large, thinner slices. If you have one, use a meat tenderizer to pound the breasts a little.

To grill pineapple, use a BBQ grill, a cast iron griddle, or even a George foreman to cook your pineapple. Place your pineapple on the grill for 2-3 minutes then rotate 45 degrees to get a nice “X” marking. Grill for another 2-3 minutes. Flip to the other side and repeat. Pineapple rings from the can will only need about 3 minutes per side.

Storing Info

STORE all of the leftover ingredients separate to help keep them the freshest. Reheat the burger separate and then layer everything together like a normal burger.

Whether you are making it ahead of time or you want to FREEZE leftovers you can. Be sure the raw chicken has not been previously frozen. Fillet it, season it and then freeze it for later. If you are freezing leftover chicken, allow it to cool then freeze it. Be sure to wrap each piece with plastic wrap then store them together in an airtight freezer safe container.

Raw chicken will last for 6-9 months in the freezer. Cooked chicken will last for 3-6 months in the freezer. Allow the chicken to thaw overnight in the fridge before cooking/heating.

For more tasty Sandwiches: