Extreme Hawaiian Chicken Sandwich|Dixie Chik Cooks

Extreme Hawaiian Chicken Sandwich

This post was sponsored by Stubb’s. Any and all opinions are my own.

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Extreme Hawaiian Chicken Sandwich

If you didn’t know, Memorial Day is a hallmark holiday. First and foremost, it’s a holiday for us to remember active military that lost their lives while serving our country.

It also signifies the beginning of summer, opening of pools, kids getting out of school, and long, lazy hot days.

Lastly, it represents something else very significant – grilling season. Summer and grilling go hand in hand. Every year, my family and I celebrate by having a fun cookout, making homemade ice cream and looking for the almost extinct lightning bugs.

Speaking of grilling, there’s nobody better than Stubb’s to inspire a great grilling recipe for this holiday. If you know me at all, you know I’m a sandwich/burger girl. I ADORE making epic, extreme sandwiches and burgers, and for a while I’ve had an idea for an epic chicken sandwich.

Stubb’s Sweet Honey & Spice Bar-B-Q Sauce, one of their newest sauces, was the inspiration behind this fantastic sandwich. It’s the perfect combination of sweet (BBQ sweet), and a bit of a spicy tang.

I start this off by getting the chicken ready. I buy boneless, skinless chicken breasts – not the thin cutlets. I have found that you get more chicken for your money when you buy the big, fat chicken breasts. I like to slice them horizontally to make two chicken cutlets out of one.

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Now, it’s time to prep the grill.

This time, I cooked over charcoal. I like gas, as well, but sometimes charcoal is just the best option. There’s something about those charcoal flare ups that the charcoal flames give the food that are distinct; the food just tastes a bit more “grilled”. I also think there’s something to be said about prepping a grill with charcoal; it’s fun to get your hands dirty!

Get the coals nice and hot, my grill was fluctuating between 380-400°.

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I adore those flames.

Brush chicken with olive oil or melted butter, sprinkle with salt and pepper, and add chicken and pineapple slices to your grill.

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Flip them, and brush more sauce on and close the lid. These should be done in just a few minutes!

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Brush chicken with more of that luscious Stubb’s sauce.

Now, take a break and grab a beer or a cocktail and listen to your guests rave about how good the aroma from the grill smells.

My M&M Cookie Dough Milkshake is perfect for celebrations like this!

Isn’t it beautiful…they’re so much fun to make!

Sip on that for about 7 to 10 minutes, until it’s time to take everything off the grill. Cover with aluminum foil to seal that heat in.

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Grill marks are your end goal!

As far as the rest, I found it was easier to premake the cheese spread. It’s easy peasy. Three cheeses – Pepperjack, cream cheese and feta. The combination is a perfect compliment to Stubbs slightly spicy sauce. Creamy, with three flavors that marry so well with the other components of this sandwich. The other cast of characters here are bacon, fried onion strings and more Stubb’s sauce.

This is a double decker sandwich – if your chicken breasts are as big as mine were, slice them in half to make it double. If not, make it a double by using two breasts. Hawaiian buns are slightly browned in the pan after frying the bacon, which is a touch you don’t want to skip.

Put it all together.


It’s obscenely delicious.

Although this sandwich can definitely stand alone, here’s a recipe for classic curly fries I made for you to pair with it.

Spiral Fries

Make this and post it on my Facebook page! I would love to see yours.

Here’s your printable –

Extreme Hawaiian Chicken Sandwich


  • 1 lb. bacon, fried
  • 4 Hawaiian burger buns
  • 2 tbsp butter
  • 4 oz cream cheese, softened
  • 4 oz pepper jack cheese
  • 4 oz feta cheese, crumbled
  • 1 yellow onion, sliced into strings
  • 1 cup all purpose flour
  • 1 tbsp coarse salt
  • 1 tbsp pepper
  • 2 eggs, whisked
  • 5 cups peanut or sunflower oil (canola or vegetable would also work)
  • 8 pineapple slices
  • 1 lb. boneless, skinless chicken breasts
  • Salt and pepper
  • Stubbs Sweet Honey & Spice BBQ Sauce


  • Fry bacon, until done; turn heat down to low. Remove bacon and cover.
  • Place Hawaiian rolls underside down in pan for several seconds until golden brown; remove.
  • Make cheese by combining cream cheese, pepperjack and feta until smooth. Cover and refrigerate until ready to make the sandwich.
  • Combine flour, salt and pepper. Combine onions in flour mixture, dip in egg, then toss in flour mixture again.
  • Preheat oil to 350 degrees and fry onion strings until golden brown. Drain on paper towels.
  • Preheat grill for at least 10-15 minutes.
  • Sprinkle chicken breasts with salt and pepper, brush with olive oil and place on prepared grill with pineapple slices.
  • Turn after 5 minutes and brush with Stubbs BBQ Sauce, turn again after 5-7 minutes (don't turn if there's no grill marks on the bottom!), and brush with Stubbs sauce.
  • Grill for another 5 minutes and remove.
  • Make sandwich by layering bottom bun, whipped cheese, chicken, bacon, more sauce, pineapple and onion strings, repeat.

Your video (includes instructions for making it inside if you don’t have a grill).

Here’s your pinnable –

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Want some more Stubb’s love? Check out my Sweet Potato BBQ Blue Cheese Sliders!


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Christine

    Looks amazing.

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