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A flavorful sandwich featuring juicy teriyaki-glazed chicken, thinly sliced ham, melty pepper jack cheese, and grilled pineapple on a hamburger bun, balancing savory and sweet flavors perfect for cookouts or easy weeknight meals.

  • Total Time: 4 hours 25 minutes (including marinating)
  • Yield: 4 sandwiches 1x

Ingredients

Scale
  • 2 boneless skinless chicken breasts (or boneless thighs)
  • 1 cup teriyaki sauce (store-bought or homemade with soy sauce, honey, brown sugar, garlic, ginger, water, and cornstarch)
  • 2 tablespoons brown sugar
  • 4–6 thin slices deli ham
  • 4 pineapple slices (fresh or well-drained canned)
  • 4 slices pepper jack cheese
  • 4 hamburger buns

Instructions

  1. Place chicken breasts between plastic wrap or in a resealable bag and gently pound thick parts until uniformly 1/4 inch thick.
  2. Whisk together teriyaki sauce and brown sugar until sugar dissolves.
  3. Pour half the marinade into a resealable bag with the chicken, seal, and refrigerate 4-5 hours to marinate.
  4. Pour remaining sauce into two small bowls—one for brushing chicken and one for glazing pineapple.
  5. Drain pineapple slices thoroughly, reserving a little juice in a small dish for warming the ham.
  6. Preheat grill to medium-high heat (about 375–450°F).
  7. Place chicken breasts and pineapple slices on the grill.
  8. Grill chicken, turning only once and brushing frequently with reserved sauce; remove chicken at 150–155°F internal temperature and tent to rest, allowing carryover cooking to 165°F.
  9. Brush pineapple with reserved sauce while grilling until caramelized.
  10. Heat ham slices in a skillet or grill pan with a splash of reserved pineapple juice until slightly caramelized and warmed.
  11. Place grilled chicken on the bottom half of the bun.
  12. Top hot chicken with pepper jack cheese slices allowing them to melt.
  13. Layer warmed ham and grilled pineapple slice on top of the cheese.
  14. Close the sandwich and serve.

Notes

For even cooking, pound chicken to uniform thickness to avoid dry edges or undercooked centers., Use a digital instant-read thermometer to ensure chicken reaches 165°F for safe consumption., Grill buns briefly to lightly toast and enhance flavor., Optional toppings: fresh crisp lettuce, mayonnaise, honey drizzle, tomato slices, crispy bacon, thin red onion slices., Alternative protein options include beef or ground turkey patties marinated in the same teriyaki sauce., Side dish pairings suggested: Hawaiian macaroni salad, fresh mango avocado cole slaw, sweet potato fries., Make-ahead tips: chicken can be marinated up to 24 hours; cooked components can be stored refrigerated 3-4 days or frozen up to 3 months., Reheat chicken to 165°F using oven (350°F for 10-15 minutes covered with foil), grill or skillet (medium heat, 2-4 minutes per side), or microwave (covered with damp paper towel in bursts).

  • Author: Ashley
  • Prep Time: 10 minutes (plus 4-5 hours marinating)
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: Approximately 550 kcal per serving
  • Fat: Approximately 20 g per serving
  • Carbohydrates: Approximately 45 g per serving
  • Protein: Approximately 40 g per serving