Grilled Chickenpineapple Sandwich Food

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

GRILLED PINEAPPLE

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

HAWAIIAN GRILLED CHICKEN SANDWICHES

Steps:

• Slice the chicken breasts in half and pound them to about a 1/2" thickness. Place the chicken in a gallon size Ziploc bag and add the soy sauce, Tabasco sauce, brown sugar, dijon mustard, and the juice from the can of pineapple. Seal the bag and squeeze to combine and coat the chicken. Place in the refrigerator and marinate 6-24 hours.
• Preheat your grill for medium high heat. Grill the chicken for 12-14 minutes, flipping once halfway through the cooking time. Add the pineapple rings to the grill when you turn the chicken. Flip the pineapple rings over after 3 minutes. When you flip the pineapple rings over, add a slice to cheese over each piece of chicken. Everything from the grill when the chicken is done.
• Toast the buns, if desired, and then smear each bun lightly with mayo. Add a piece of chicken and a pineapple ring (or two). Enjoy!

GRILLED HAWAIIAN CHICKEN SANDWICHES

Steps:

• Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
• When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
• Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the sandwiches.
• Serve layered on the hamburger roll with sliced red onion, fresh jalapeno, greens, grilled pineapple, and a drizzle of the homemade barbecue sauce.

GRILLED CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Heat gas or charcoal grill. In small bowl, combine taco sauce and honey; mix well. To make mayonnaise mixture for rolls, in another small bowl, combine mayonnaise and 2 teaspoons of the taco sauce mixture; blend well. Refrigerate until serving time.
• Sprinkle chicken breast halves with seasoned salt. Brush chicken with about 1 tablespoon taco sauce mixture.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once or twice and brushing occasionally with taco sauce mixture. Discard any remaining taco sauce mixture.
• Top each chicken breast half with cheese slice to melt. Place pineapple slices on grill; cook 2 minutes. To toast rolls, place cut side down on grill during last 30 seconds of cooking time.
• Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.

HAWAIIAN GRILLED CHICKEN AND PINEAPPLE

Steps:

• Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
• Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
• Pound chicken breasts to even thickness of about 1/2 inch.
• Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
• Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
• Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done.
• When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once.
• Top chicken with pineapple and serve over rice.
• Serves 6.

GRILLED PINEAPPLE CHICKEN SANDWICHES

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 3/8-in. thickness; brush both sides with oil. Grill, uncovered, over medium heat for 4 minutes. Turn; brush with barbecue sauce. Grill 3-4 minutes longer or until juices run clear., Meanwhile, place the pineapple and rolls cut side down on grill; cook for 3-4 minutes or until browned, turning the pineapple once. Place lettuce if desired on roll bottoms; top with chicken, cheese, bacon and pineapple. Replace roll tops.

GRILLED PINEAPPLE BARBECUE CHICKEN

Steps:

• Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
• When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
• Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the chicken and pineapple.

GRILLED CHICKEN/PINEAPPLE SANDWICH

Steps:

• 1. Cover chicken with teriyaki sauce and place in zip bag. Marinate in frig for at least 30 minutes or can for several hours. Heat grill; grill chicken 4-5 minutes on 1st side, flip, continue cooking. Add cheese, cook until cheese is melted. Remove and set aside. Place sliced pineapple on grill and heat until caramelized, about 2 minutes per side. Place on top of chicken and add to buns. Top with red onion, jalapenos, and other desired topping.

GRILLED CHICKEN AND PINEAPPLE TOPPED WITH BRIE

Steps:

• Place last six ingredients into a gallon sized Ziploc bag, along with the 4 chicken breasts.
• Toss chicken to coat thoroughly.
• Allow chicken breasts to marinade for at least 4 hours. (I threw my chicken in the bag before I left for work and came home 8 hours later).
• After marinading, preheat grill to a medium high heat.
• Place chicken breasts on grill.
• Grill chicken for ~8 minutes on each side (depending on the thickness of the breasts - make sure there is no pink on the inside!).
• In the last 2 minutes of grilling, place the four pineapple rings on the grill and grill for 1 minute on each side.
• After the chicken and pineapple are complete, remove from grill and place on a broiler safe plate.
• Place one ring onto each chicken breast and top that with 3 oz of Brie.
• Put the plate under the broiler for about 2 minutes or until Brie JUST starts to brown.
• Take the entree out from under the broiler and serve immediately, topped with the extra cilantro if you want!
• ENJOY!

GRILLED BUFFALO CHICKEN AND BLUE CHEESE SANDWICH

Steps:

• Preheat a grill or grill pan. While it's heating, combine the blue cheese, yogurt, and lemon juice, plus a pinch of salt and pepper. Stir to combine, and set aside. Season the chicken breasts with salt, pepper, and the chili powder. Add the chicken to the hot grill and cook for 4 to 5 minutes the first side, then flip. Add the onions to the perimeter of the grill (if using a grill pan, you'll need to wait until you remove the chicken to grill the onions). Cook the chicken until firm and springy to the touch, another 4 to 5 minutes. Remove, along with the grilled onions. Combine the hot sauce and butter and brush all over the chicken after removing from the grill. Place one large leaf of romaine on the base of each bun. Top with a chicken breast, the blue cheese sauce, grilled onions, and then the top half of the bun.

GRILLED PINEAPPLE CHICKEN SANDWICHES

Steps:

• Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.