Sunday, March 18, 2012
I've updated this recipe with a few variations. This time instead of using a Hawaiian marinade, I coated the chicken in barbecue sauce before grilling. The flavor from the marinade does a better job of permeating the meat, but I liked the barbecue version just as well. You can top it with gouda or cheddar or mozzarella (go for smoked) and choose from mustard or mayo or honey-mustard (my favorite). Then add the grilled pineapple and crisp bacon. And of course, the lettuce, tomato, and onion. I promise it'll make a juicy delicious mess.
6/10/10: When I stopped buying apples last month (They are, after all, a Fall fruit. And I want to be able to appreciate them more when they come in season again.), I had to find other fruits to replace them. I think that's when my pineapple craze began. Pineapples are sweet and tart and juicy and rather large. A single piece of fruit that will last you all week. I've had no trouble finding creative new recipes to use pineapple in. This one I invented myself. I used a Hawaiian-style marinade (posted here last year) for chicken breast that is grilled right alongside sliced rounds of fresh pineapple. The chicken is topped with melted smokey gouda, lettuce, tomato, and onion and it's all piled together on a sesame-seed bun (which can be found here as well).
Grilled Pineapple Chicken Sandwiches
4 boneless skinless chicken breast halves, pounded to an even thickness
Hawaiian marinade (recipe below) OR favorite barbecue sauce
4 whole wheat sandwich rolls or hamburger buns
smoked gouda, cheddar or mozzarella, thinly sliced
fresh pineapple, thinly sliced
tomato, thinly sliced
red onion, thinly sliced (optional)
bacon, cooked until crisp (optional)
mayonnaise, Dijon mustard, or honey-mustard (I use honey-mustard)
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 tsp. fresh minced ginger
1 tsp. fresh minced garlic
1. If using the marinade, whisk to combine the marinade ingredients in a small bowl. Place the chicken in a resealable plastic bag and pour the marinade over the chicken. Marinate in the refrigerator for at least two hours (I let mine sit for about 8 hours and it was amazingly juicy and flavorful!).
2. Preheat an outdoor grill or indoor grill pan to medium-high heat. Discard the marinade (if using) or brush the chicken with barbecue sauce. Lightly grease the grill with cooking spray and cook the chicken until the juices run clear. Top chicken with the sliced cheese several minutes before it is done cooking to allow the cheese to melt. Meanwhile, grill the pineapple several minutes on each side.
3. Place the grilled chicken (with melted cheese) on a bun (spread with mayo, Dijon, or honey-mustard- all optional) and top with lettuce, tomato, onion (optional), bacon (optional) and pineapple.
Makes 4 sandwiches.
(Marinade adapted from All Recipes)