Huli-Huli Chicken Sandwiches with Spicy Pineapple-Mango Chutney

Recipe Details

4 boneless skinless chicken breasts

1/4 cup shoyu sauce (or soy sauce)

1/4 cup Pineapple juice

1 tablespoon fresh minced ginger

1 tablespoon Ketchup

1/4 teaspoon black pepper

1 small mango, pitted, peeled, and diced

1 cup diced fresh pineapple

2 tablespoons Lime juice

2 tablespoons sugar

1/4 cup diced red onion

1/2 teaspoon Red Pepper Flakes

Pinch sea salt

4 slices Swiss cheese

4 KING'S HAWAIIAN Original Hawaiian Sweet Hamburger Buns

Step 1
In a small bowl, combine shoyu, pineapple juice, ginger, ketchup, and pepper. Place chicken breasts in a large freezer bag and cover with marinade. Close bag firmly and shake to evenly distribute marinade over chicken. Place bag in refrigerator and marinate 4-5 hours or overnight.
Step 2
Preheat a gas grill to medium heat.
Step 3
In a small saucepan, place mango, pineapple, lime juice, and sugar. Heat on medium until mixture begins simmering. Turn heat down to medium-low and let simmer, stirring occasionally, for 15 minutes. Stir in red onion, salt, and pepper flakes and let cook, covered, an additional 5-7 minutes. Remove from heat and set aside.
Step 4
Brush grill liberally with canola oil. Remove chicken breasts from marinade and place on hot grill. Cover and cook on first side for 8-10 minutes, depending on thickness. Flip and cook an additional 8-9 minutes on the second side, covered. Carefully place one slice of Swiss cheese atop of each chicken breast, cover, and cook for 30 seconds, or until cheese has begun to melt.
Step 5
Open sandwich buns and place chicken breast on cut-side of bottom bun. Smother with a heaping spoonful of spicy chutney, cover with top bun, and serve.


If no grill is available, chicken may be cooked in oven at 350 degrees for 20-30 minutes, depending on thickness of breast, until juices run clear.

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