Kerrygold Grilled Hawaiian Chicken Sandwiches

Find your next summer BBQ meal inspiration with sweet and savory Kerrygold Grilled Hawaiian Chicken Sandwiches.


• 4 boneless, skinless chicken breasts

• 1 cup barbecue sauce

• ¼ cup soy sauce

• ¼ cup pineapple juice

• 1 tablespoon fresh grated ginger

• ½ tablespoon fresh minced garlic

• ½ teaspoon pepper

• 4 pineapple ring slices

• 1 red onion, cut into ½-inch slices

• 4 slices Kerrygold Savory Sliced Cheddar Cheese

• 4 ciabatta rolls


1. For Marinade: Combine barbecue sauce, soy sauce, pineapple juice, ginger, garlic and pepper in a medium bowl. Whisk to combine. Reserve 1/3 cup marinade for basting. Add chicken to marinade, cover bowl tightly and refrigerate for 2-8 hours.

2. Preheat grill to medium high and brush grates with oil. Place pineapple rings and red onion slices on grill. Grill the pineapple slices for 3 minutes per side and the onion slices 4-5 minutes per side or until desired. Remove from grill and set aside.

3. Brush grates with oil again and add chicken breasts. Grill for 5-7 minutes and flip. Baste with reserved marinade and grill for additional 5-7 minutes. Cook until internal temperature is 160.

4. Place 1 Kerrygold Savory Cheddar Cheese slice on to top of each chicken breast and cook until melted, about 1 minute.

5. Remove chicken from grill and let rest for 5 minutes for juices to redistribute.

6. Serve grilled chicken breasts on ciabatta rolls topped with grilled pineapple rings, red onion, lettuce and extra barbecue sauce on the side.