The Hawaiian Chicken Sandwich

The Hawaiian Chicken Sandwich is one of those meals that checks multiple boxes: it’s satisfying, versatile, and simple enough for weeknights but impressive enough for gatherings. At its core, this recipe is about layering flavors that balance each other — crispy chicken for texture, a Polynesian glaze for sweetness and spice, and toppings like pineapple and slaw for freshness. But beyond the flavor, this sandwich is designed to fit into real kitchens.

The marinade doesn’t just season the chicken, it helps keep it juicy so you’re not biting into dried-out meat. The breading isn’t complicated or restaurant-only; it’s flour and cornstarch, which most people already have in their pantry. And while frying gives the most authentic crunch, you can easily adapt this sandwich for the oven or air fryer without losing its character.

Healthier & Alternative Cooking Methods

For some, frying at home isn’t the preferred option, and that’s okay — this recipe holds up with a few adjustments. If you’re looking for a lighter version, try baking the breaded chicken on a wire rack set over a sheet pan at 400°F. A light spray of cooking oil over the breading helps mimic the crispy effect of frying. An air fryer is another great tool here: set it to 375°F and cook the chicken for about 15–18 minutes, flipping halfway through.

The result won’t be identical to deep-frying, but it gets you 80% of the way there with much less oil. For an even healthier spin, skip the breading entirely and simply grill the marinated chicken thighs. You’ll still get all the tenderness from the buttermilk brine, and brushing on the Polynesian glaze while grilling gives you a smoky, sticky coating that tastes just as good in a different way.

Who This Recipe Serves Best

This sandwich is for the busy cook who wants flexibility. If you’ve got kids at home, you can make the chicken ahead of time and keep it warm in the oven while everyone builds their own sandwich with toppings they like.

If you’re hosting a group, double the recipe and set up a “sandwich bar” with extras like mango salsa, jalapeños, or multiple cheeses.

And if you’re simply cooking for yourself, the components hold up well as leftovers — just store the chicken separately and reheat in the oven so it stays crisp. The point of this recipe isn’t to lock you into one exact method but to give you a reliable framework that adapts to your needs. Whether you fry, bake, or grill, you’ll end up with a sandwich that’s balanced, flavorful, and a little more exciting than the standard chicken-and-lettuce routine.

Ingredients

Ingredients

Marinade For The Chicken

• 2 lbs boneless, skinless chicken thighs
• 2 cups buttermilk
• 1/4 cup pickle juice
• 2 tbsp sriracha
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

The Breading

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cayenne (optional for heat)
• 2 tsp kosher salt
• 1 tsp black pepper

For the Sauce

• 1 cup Melinda’s Sweet & Spicy Polynesian Hawaiian Sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp lime juice

Sandwich Ingredients

• 6 brioche buns, toasted
• 6 slices provolone cheese (optional)
• 6 pineapple rings, grilled
• 1 cup shredded lettuce or cabbage
• 1/2 cup creamy slaw (mayo + lime + cabbage + pinch sugar)
• 2 tbsp butter for buns

Instructions

Step 1: Marinate the Chicken

In a large mixing bowl, whisk together buttermilk, pickle juice, sriracha, garlic powder, onion powder, smoked paprika, salt, and black pepper. Place the chicken thighs into the bowl, making sure every piece is fully coated and submerged.

If you’re using a zip-top bag, press out as much air as possible so the marinade clings tightly to the chicken. Cover and refrigerate for at least 4 hours, though overnight gives the best results. The acid in the pickle juice gently breaks down muscle fibers, while the buttermilk keeps the chicken moist and juicy. Don’t rush this step — it’s the foundation of flavor.

Step 2: Prepare the Polynesian Glaze

In a small saucepan, pour in Melinda’s Sweet & Spicy Polynesian Hawaiian Sauce, honey, soy sauce, and lime juice. Place the saucepan over low heat and stir continuously with a wooden spoon or silicone spatula. After about five minutes, the sauce should thicken slightly and coat the back of a spoon.

Taste it at this point — if you want more sweetness, add a touch more honey; for more acidity, squeeze in a little extra lime. Remove from heat and keep warm until you’re ready to glaze the chicken. This step ensures your sandwich doesn’t just taste good, but that every bite drips with glossy, sticky flavor.

Step 3: Bread the Chicken

Set up a dredging station with two shallow bowls. In one, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In the second bowl, keep a portion of the leftover marinade. Working with one piece at a time, remove chicken from the marinade, letting excess drip off.

Dredge in the flour mixture, pressing the coating onto the chicken so it sticks. Dip it back into the marinade for a thin wet coat, then dredge again in the flour mixture for a second crust. This double-dip method is what makes the breading extra thick and crunchy. Once coated, set the chicken on a wire rack to rest for 10 minutes. This rest period is essential because it allows the flour to hydrate slightly, preventing the breading from falling off during frying.

Step 4: Fry or Griddle the Chicken

For deep frying: Heat at least two inches of oil in a heavy-bottomed pot or Dutch oven to 350°F. Use a thermometer to keep the temperature steady — oil that’s too hot will burn the crust before the chicken cooks inside, while oil that’s too cool will make the breading soggy. Carefully lower chicken into the oil, one or two pieces at a time, and fry for 6–8 minutes, flipping halfway if needed.

For shallow frying on a cast iron skillet or griddle: add ½ inch of neutral oil and heat until shimmering. Fry 3–4 minutes per side until golden brown. Always check internal temperature with a meat thermometer — chicken must reach 165°F to be safe. Once cooked, immediately brush or toss the chicken in the Polynesian glaze. The heat of the chicken will help the sauce cling beautifully.

Step 5: Build the Hawaiian Chicken Sandwich

Lightly butter the cut sides of the brioche buns and toast them in a skillet until golden. Start with a spoonful of creamy slaw or shredded lettuce on the bottom bun. Place the glazed chicken thigh on top, followed by a slice of provolone cheese if using. Add a grilled pineapple ring, pressing it slightly into the hot chicken so the juices mingle.

Drizzle with a little more Polynesian sauce for extra punch. Crown with the top bun and press gently so all the layers stay in place. Serve immediately with fries, sweet potato wedges, or even Hawaiian macaroni salad for the full island experience.

Hawaiian Chicken Sandwich with Crispy Buttermilk Chicken & Polynesian Sauce

Crispy fried chicken thighs marinated in buttermilk and pickle juice, double-breaded for crunch, and glazed with Polynesian sauce. Served on toasted brioche with pineapple, slaw, and cheese.

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Ingredients

  

For the Marinade

• 2 lbs boneless skinless chicken thighs
• 2 cups buttermilk
• 1/4 cup pickle juice
• 2 tbsp sriracha
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Breading

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cayenne pepper optional
• 2 tsp kosher salt
• 1 tsp black pepper

For the Sauce

• 1 cup Melinda’s Sweet & Spicy Polynesian Hawaiian Sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp lime juice
• For the Sandwich Build
• 6 brioche buns toasted
• 6 slices provolone cheese optional
• 6 pineapple rings grilled
• 1 cup shredded lettuce or cabbage
• 1/2 cup creamy slaw mayo + lime + cabbage + pinch sugar
• 2 tbsp butter for buns

Instructions

 

• In a large bowl, whisk buttermilk, pickle juice, sriracha, garlic powder, onion powder, smoked paprika, salt, and pepper. Submerge chicken thighs in marinade. Cover and refrigerate for at least 4 hours or overnight.
• In a small saucepan over low heat, combine Polynesian sauce, honey, soy sauce, and lime juice. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
• In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
• Remove chicken from marinade. Dredge in flour mixture, dip back into marinade, then dredge in flour again for a second coat. Place on a wire rack and let rest for 10 minutes.
• Heat oil to 350°F for deep frying or 1/2 inch in a skillet over medium-high heat. Fry chicken until golden brown and internal temp reaches 165°F (6–8 minutes deep fry, 3–4 minutes per side skillet).
• Immediately brush or toss cooked chicken with Polynesian sauce.
• Toast brioche buns with butter. Layer slaw or lettuce on the bottom bun, then chicken, provolone if using, and a grilled pineapple ring. Drizzle with extra sauce if desired, top with bun, and serve hot.

Notes

• Chicken thighs stay juicier than chicken breasts, but breasts can be used if pounded to even thickness.
• For a lighter version, bake breaded chicken at 400°F on a rack for 25 minutes, flipping halfway, or air fry at 375°F for 15–18 minutes.
• Store leftover chicken separately from buns and toppings. Reheat in oven at 375°F for 10–12 minutes.

Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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