Huli Huli Chicken Sandwich

Servings 2 people

Instructions

A customer favourite from our food pop-up days — so popular we were constantly grilling extra chicken just to keep up with demand. This Hawaiian-inspired sandwich is the perfect way to transform leftover Huli Huli chicken into something seriously special, finished with sweet charred pineapple and our award-winning Volcano Mayo.

Ingredients

  • Leftover Huli Huli grilled chicken (see recipe) 
  • 1 tbsp Huli Huli BBQ & Marinade (Mild or Hot) 
  • 2 burger buns 
  • Volcano Mayo (Mild or Fiery) 
  • 2 fresh pineapple slices 
  • A handful of iceberg lettuce, finely shredded 
  • Crispy fried onion or shallots 
  • 1 tsp vegetable oil

Method

  1. Gently warm the leftover Huli Huli chicken, then pull or shred the meat into bite-sized pieces. 
  2. Heat a frying pan or griddle over a medium-high heat. Lightly toast the cut sides of the burger buns until golden and slightly charred. Set aside. 
  3. In the same pan, grill the pineapple slices for 1–2 minutes on each side until lightly caramelised and charred. 
  4. Add the vegetable oil to the pan, then stir-fry the pulled chicken until piping hot with crispy edges. Stir through the Huli Huli BBQ & Marinade and cook for a further minute until sticky and glossy. 
  5. Spread a generous layer of Volcano Mayo over both halves of the toasted buns. Press the mayo-coated top bun into the crispy fried shallots for extra crunch and flavour. 
  6. Build the sandwich by layering shredded iceberg lettuce onto the bottom bun, followed by the charred pineapple and a generous pile of pulled Huli Huli chicken. 
  7. Finish with the top bun, secure with a skewer if desired, and serve immediately.

Serving Suggestion

Serve with skin-on fries, slaw or grilled corn for the ultimate street-food style meal. Perfect for using up leftover grilled chicken without compromising on flavour.

Search Products