How to Make Grilled Chicken and Pineapple Sandwiches
Want to know a killer culinary combo? Try chicken and pineapple. The sweet, savory combination satisfies without being greasy or heavy, and the secret sauce really knocks this meal out of the park. Stir together a little French dressing, light mayo or plain yogurt and some pickle relish. This meal is quick and easy (like all our recipes) as well as fresh and healthy. That’s the way we like it!
4 chicken breasts, boneless, skinless
½ pineapple, cored
1 small bunch fresh arugula
4 hamburger buns
2 Tbsp. light mayonnaise
1 Tbsp. light French dressing (optional)
2 tsp. sweet pickle relish (optional)
Part 1: Preparing the chicken
Cover each chicken breast with a piece of plastic wrap.
Place on a cutting board. Using a mallet or rolling pin, pound out chicken breasts so
they are an even thickness (about ¼-inch thick). Season both sides with salt and pepper.
Part 2: Prepare pineapple
Slice 4 pieces of pineapple about ¼-inch thick.
Coat with a little olive oil and lightly season with salt.
Step 3: Prepare sauce (optional)
Optional sauce: In a small bowl, mix together 2 Tbsp. mayo,
1 Tbsp. French dressing and 2 tsp. pickle relish. Combine until smooth.
Step 4: Grill Chicken
Prepare grill or heat skillet (sprayed with cooking spray) to a medium-high heat.
Rub a little olive oil on the chicken breasts to prevent sticking and place on a hot grill.
Lower temperature to medium. Cook for 7 minutes or until mostly cooked through
and flip chicken breast.
Step 5: Cook chicken to 160 degrees
Cook the other side for 4–6 minutes until chicken is done.
Remove from the grill, cover and set aside to rest.
Step 6: Grill pineapple
Place slightly oiled and seasoned pineapple slices on grill or in skillet.
Allow to cook for 5–7 minutes. Turn pineapple slices and cook the other side
another 4–7 minutes depending on how ripe the pineapple is.
The pineapple is done when it’s soft on the inside and charred on the outside.
Remove from the grill, cover and set aside.
Step 7: Butter and toast buns
Butter buns and place buns face down on the grill for 1–2 minutes to lightly toast them.
Step 8: Assemble sandwich
To assemble: place mayo (or optional sauce) on both sides of bun.
Place a small bunch of fresh arugula on the bottom bun, add the chicken breast
and grilled pineapple slice. Cover with top of bun. Serve immediately.