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Maui Wowie Chicken Sandwich

A crispy fried chicken sandwich loaded with teriyaki-pineapple glaze, tropical pineapple slaw, sriracha mayo, and grilled pineapple rings on a toasted brioche bun — bold Hawaiian-inspired flavors in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American, Hawaiian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless skinless chicken thighs
  • 1 cup buttermilk
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp smoked paprika
Crispy Coating
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
Teriyaki-Pineapple Glaze
  • 0.5 cup teriyaki sauce
  • 0.25 cup pineapple juice from canned pineapple
  • 2 tbsp brown sugar
  • 1 tsp fresh grated ginger
  • 1 garlic clove minced
  • 1 tsp cornstarch mixed with 1 tbsp water
Sriracha Mayo
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tsp lime juice
  • 0.5 tsp garlic powder
Tropical Pineapple Slaw
  • 1.5 cups shredded purple and green cabbage
  • 0.5 cup canned pineapple chunks roughly chopped
  • 2 tbsp red onion thinly sliced
  • 2 tbsp fresh scallions sliced
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
Assembly
  • 4 brioche buns toasted
  • 4 pineapple rings grilled or pan-seared

Equipment

  • Large skillet or Dutch oven
  • Wire rack
  • Mixing bowls
  • Instant-read thermometer
  • Grill pan or skillet

Method
 

  1. In a large bowl, combine buttermilk, soy sauce, sriracha, garlic powder, ginger powder, and smoked paprika. Add chicken thighs, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
  2. Whisk together mayonnaise, sriracha, lime juice, and garlic powder in a small bowl. Cover and refrigerate.
  3. Combine shredded cabbage, chopped pineapple, red onion, and scallions in a bowl. Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss with slaw and refrigerate for at least 30 minutes.
  4. In a small saucepan over medium heat, combine teriyaki sauce, pineapple juice, brown sugar, ginger, and garlic. Bring to a simmer, add cornstarch slurry, and cook 2–3 minutes until thickened. Set aside.
  5. Whisk together flour, cornstarch, baking powder, salt, pepper, and onion powder in a shallow dish. Remove chicken from marinade and press firmly into flour mixture. Set on a wire rack and rest 10 minutes.
  6. Heat 2 inches of vegetable oil in a skillet or Dutch oven to 350°F (175°C). Fry chicken thighs 2 at a time for 6–8 minutes per side until golden and internal temperature reaches 165°F. Drain on a wire rack.
  7. While chicken is still hot, generously brush or drizzle teriyaki-pineapple glaze over each piece.
  8. Sear pineapple rings in a dry skillet over high heat for 1–2 minutes per side until caramelized.
  9. Brush cut sides of brioche buns with butter and toast in a skillet until golden.
  10. Spread sriracha mayo on both bun halves. Layer with glazed chicken, grilled pineapple ring, tropical pineapple slaw, and an extra drizzle of sriracha mayo. Top with the bun and serve immediately.

Notes

For best flavor, marinate chicken overnight. Maintain oil at 350°F for maximum crispiness. Make the slaw ahead of time — it gets better as it sits. Reheat leftover fried chicken in the oven at 375°F on a wire rack to restore crunch.