Maui Chicken Sandwich

This Maui chicken sandwich brings Hawaiian flavors to your grill. Boneless chicken breasts marinated in pineapple juice with oregano and garlic, grilled alongside pineapple slices until both are charred and caramelized, then stacked on rolls with a crunchy jicama-Thousand Island spread and bell pepper rings. It’s a tropical sandwich that eats like a vacation.

Marinating the chicken in undrained pineapple (juice and all) does two things. The natural enzymes in pineapple juice tenderize the chicken, and the sugars caramelize during grilling to create sticky, golden-brown char marks. Fifteen minutes is enough time. Longer and the enzymes start to break down the surface too much, making the texture mushy.

Grilling the pineapple slices alongside the chicken until golden brown concentrates their sweetness and adds smoky depth. Raw pineapple is acidic and sharp. Grilled pineapple is sweet, warm, and almost candy-like.

The jicama in the spread is the crunchy surprise. Finely chopped jicama mixed with light Thousand Island dressing and a pinch of ground red pepper adds a crisp, slightly sweet crunch that’s similar to water chestnuts but fresher.

Kitchen Tips

• Pound the chicken breasts to even thickness before marinating so they cook uniformly on the grill
• Grill the pineapple on the hottest part of the grate for defined char marks. Move it to a cooler zone if it’s browning too fast
• Discard the used marinade after removing the chicken. It’s been in contact with raw poultry
• Toast the sandwich rolls on the grill for 30 seconds, cut side down, for extra texture

Variations

• Use teriyaki sauce as the marinade instead of pineapple juice for a more savory, umami-forward flavor
• Swap jicama for shredded daikon radish for a peppery, Asian-inspired crunch
• Add a slice of Swiss cheese melted on the chicken during the last minute of grilling