Maui Wowie Chicken Sandwich
- Debney
- Jul 30
- 2 min read
This post may contain affiliate links.
This grilled teriyaki chicken sandwich is sticky, juicy, and loaded with flavor. It’s stacked on a toasted bun with grilled pineapple, creamy slaw, and Sriracha mayo.
This sandwich layers teriyaki grilled chicken thighs with sticky-sweet teriyaki sauce, grilled pineapple, and homemade coleslaw on a toasted bun. It’s bold, fresh, and perfect for summer grilling season.

The full flavor combo works because of contrast: rich, savory chicken with char and caramelization, plus the bright acidity of grilled pineapple and tangy Sriracha mayo. You get sweet, salty, creamy, and crisp all at once.


WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: MARINATE
- Combine the marinade ingredients and add the chicken. 
- Toss to coat and refrigerate overnight, or at least an hour. 

STEP 2: GRILL
- Grill chicken over medium heat until charred and cooked through, brushing with sauce during the final minutes. - The chicken is done when it's internal temperature reaches about 175F. 
 
- Brush pineapple with soy sauce, then grill until caramelized and slightly charred. 
STEP 3: SAUCE
- In a pan over medium heat, sauté garlic in oil until fragrant. 
- Add remaining sauce ingredients. 
- Simmer 3–5 min until slightly thickened. 
- Salt to taste, garnish with green onion and sesame seeds. 
- Set aside. 
STEP 4: BUILD
- Toast buns and layer with Sriracha mayo, grilled chicken, pineapple, and slaw. 
- Finish with extra teriyaki sauce. 

INGREDIENTS
Makes 4 sandwiches
CHICKEN MARINADE
- 2 lbs chicken thighs, boneless 
- 3 cloves garlic, minced 
- 1/2 C low-sodium soy sauce 
- 1 TBSP rice vinegar 
- 1 TBSP brown sugar 
- 1 tsp kosher salt 
- 1/4 C olive oil 
TERIYAKI SAUCE
- 3 cloves garlic, minced 
- 1 TBSP olive oil 
- 1/4 C low-sodium soy sauce 
- 2 tsp onion powder 
- 1.5 tsp sesame oil 
- 2 tsp fresh ginger, minced 
- 1/3 C honey 
- 3 TBSP unsalted butter 
- 1/2 tsp black pepper 
- Salt to taste 
SRIRACHA MAYO
- 1/2 C mayo 
- 2–3 TBSP Sriracha 
EXTRAS
- Sliced pineapple rings, brushed with soy sauce 
- Sliced green onion 
- Toasted sesame seeds 
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