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barbecue chicken sandwich with grilled pineapple

Honey Pineapple Barbecue Chicken Sandwich

Honey Pineapple Barbecue Chicken Sandwich is juicy, grilled chicken breast smothered in a sweet and smoky homemade barbecue sauce with grilled pineapple!

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For the sandwiches:

  • 1 tablespoon canola oil
  • 2 lbs. boneless skinless chicken breasts
  • salt and pepper to taste
  • 4 fresh pineapple slices 1/2" thick with core removed from the center
  • 4 slices red onion
  • lettuce
  • 4 King's Hawaiian buns

For the barbecue sauce:

  • 1 cup ketchup
  • 1/3 cup honey*
  • 3 tablespoons fresh pineapple juice*
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard may substitute with 1 teaspoon prepared mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste


  • Preheat the grill to medium and brush the grates with canola oil.
  • Place the chicken breasts in a zip top bag and pound to 1/2" thickness with a mallet or rolling pin. Remove from the bag and season generously with salt and pepper.
  • While the grill preheats, prepare the barbecue sauce. Place the ketchup, honey, pineapple juice, Worcestershire sauce, onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, salt, and pepper to taste in a small saucepan. Bring to a boil over medium heat while stirring occasionally. Reduce heat and simmer about 5 minutes. Remove from heat and set aside to cool (the sauce will thicken as it cools).
  • Once the grill is hot, place the chicken on the grill and cook 5-7 minutes per side, or until a thermometer registers at 165 degrees. Brush both sides of the chicken with barbecue sauce during the last 2 minutes of cooking time. Remove from heat and tent with foil.
  • Place the pineapple on the grill and cook 3-4 minutes per side or until softened and charred. Remove from heat. Turn off the grill and place the buns on the grill to toast slightly, 1-2 minutes.

Prepare the sandwiches:

  • If the chicken breasts are on the large side, cut in half. Place some lettuce on the bottom of the bun and top with the chicken breast. Place a slice of red onion and grilled pineapple on top, and spread more barbecue sauce on the top bun if desired. Serve immediately and enjoy!


  • *If you like your barbecue sauce sweeter, you may want to add a total of 1/2 cup of honey.
  • *I muddled some fresh pineapple chunks for my pineapple juice, but you can also use store bought juice.
  • The sauce may be made in advance, cooled, and stored in the refrigerator until ready to use. In a pinch, you can always use your favorite store bought barbecue sauce.


Serving: 1sandwich, Calories: 691kcal, Carbohydrates: 72g, Protein: 74g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 193mg, Sodium: 1039mg, Fiber: 3g, Sugar: 57g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!