Huli Huli Chicken Sandwich (Hawaiian Inspired Grilled Chicken Sandwich)
Savory sweet chicken tops a chewy baguette with zesty, pickled carrots, red onions and cilantro. Kewpie mayo and sriracha pump up the flavor to make this sandwich one to remember!
- Prep Time: Minimum 2 hours to marinade
- Cook Time: 15 Minutes
- Total Time: 0 hours
- Yield: 3 Sandwiches 1x
Ingredients
Huli Huli Chicken
- 1 20 ounce Can Pineapple chunks in pineapple juice
- 1/3 cup Ketchup
- 1/2 cup brown sugar
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1 inch fresh ginger, grated
- 2 cloves garlic
- 1 tablespoon sriracha
- Salt and Pepper
Pickled Vegetables
- 4 Carrots
- 1/2 Red Onion, thinly sliced
- 1 cup water
- 1/2 cup white vinegar
- 1/2 cup rice vinegar
- 5 tablespoons sugar
- 1 teaspoon kosher salt
- 3 pounds chicken breasts
For the Huli Huli Chicken Sandwich
- 1 Baguette
- 2 Tablespoons Kewpie Mayo
- 1 Teaspoon Sriracha
- Huli Huli Chicken
- Pickled Vegetables
- Cilantro
- Pick
Instructions
Begin with the chicken marinade:
Add the pineapple chunks and pineapple juice, ketchup, brown sugar, chicken broth, soy sauce, ginger, garlic and sriracha to a blender or food processor. Blend for about 30 seconds, or until the pineapple chunks are broken down and all ingredients are combined.
Trim the fat off of the chicken breasts and cut in half long ways. To do so, place your chicken breast on a cutting board, and place one hand flat against the top of the chicken. Holding the chicken in place this way, slide a sharp chef’s knife between through the middle of the chicken breast, splitting the breast in half. Halve all of the chicken breasts. Place the halves between plastic wrap or in a plastic bag and pound flat with a meat mallet, or in my case, the bottom of a small pot. Put the now flattened chicken in a plastic bag or baking dish and cover the chicken with the marinade. Marinade for a minimum of two hours, up to overnight.
Make the pickled vegetables:
Mix the water, white vinegar, rice vinegar, sugar and salt in a small sauce pan. Bring the mixture to a boil, and cook for two minutes to make the brine.
Wash the carrots thoroughly, then peel the carrots. Using a cheese grater, shred the carrots finely using the larger side of the grater. Thinly slice the red onions into rings, then cut the rings in half into half-moon shapes. Place the prepared veggies into a glass bowl or jar (I used Tupperware) and cover with the brine. Put into the fridge for at least two hours.
Cook the Chicken
Grilling: Remove the chicken from the marinade. Grill over medium high heat for 5 to six minutes per side, or until a meat thermometer reads 165 F.
On the Stove: Place a large pan on the large burner and set the heat to medium high. Melt two tablespoons of butter or canola oil in the pan. Remove your chicken from the marinade and place into the pan. You should hear a nice sizzle. Cook for 6 minutes per side, until a meat thermometer reads 165F.
Assemble your Sandwich
Chop your cooked chicken into bite size pieces. Cut a baguette into thirds. Then slice on third of the baguette in half, sandwich style. Add kewpie mayo and sriracha to your taste, topping with the chopped chicken. Take your pickled carrots and onion, gently draining with your fork so your sandwich does not get soggy. Top the chicken with the veggies and some well washed, chopped cilantro. Eat!
Notes
**I like the chicken served cold on the sandwich, making this an awesome make ahead meal for lunch prep and parties! Make the chicken no more than two days in advance. Keep in the refrigerator tightly sealed in a bag or container. The pickled veggies should be good in the fridge for up to a week!