• 4 boneless, skinless chicken thighs (or breasts if preferred)
• 1 cup pineapple juice (freshly squeezed if possible)
• 1/4 cup soy sauce (use low sodium for a lighter flavor)
• 1/4 cup brown sugar, packed
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• 4 pineapple rings, fresh or canned (if canned, drain well)
• 4 brioche or Hawaiian sweet rolls, sliced in half
• 1 cup shredded lettuce or mixed greens
• 1/2 medium red onion, thinly sliced
• 2 tablespoons mayonnaise (optional, can substitute with Greek yogurt)
• Salt and freshly ground black pepper, to taste

Substitution suggestions: If you don’t have pineapple juice, orange juice with a splash of lemon works well. For a gluten-free version, swap soy sauce with tamari. And if you prefer a vegetarian twist, grilled tofu or portobello mushrooms marinated in the same glaze will shine beautifully.