I think I’ve told you all in the past, that sometimes my recipes come together just on a whim. I look in the refrigerator and see what’s in there. I stand there for about 5 minutes, give or take a few minutes, then I look in the freezer, and then to the pantry, and back to the fridge. Sometimes this goes on about two or three more times until inspiration smacks me in the face. Does anyone else go through this?
Jon suggested grilling chicken. We at least had that part figured out, but I wanted something other than the usual grilled chicken. To the fridge!..and freezer…and pantry…
Luckily, we had a pineapple that needed cut up and some bacon that needed to be used. Ah-ha! BBQ Chicken Pineapple Sandwiches were born!
Ingredients:
2-boneless, skinless chicken breasts, cut butterflied
Salt and ground black pepper
¾ cup sweet barbecue sauce
8 slices cooked bacon
4 slices mozzarella cheese
4 leaves of green leaf lettuce
4 fresh pineapple rings with core removed
4 sandwich buns
Instructions:
Season each side of the chicken with salt and ground black pepper. Grill on medium heat until the chicken is cooked through, turning over halfway through.
While the chicken is cooking, grill the pineapple slices on each side, just long enough for grill marks to appear.
During the last few minutes of grilling, baste the chicken on each side with barbecue sauce. Grill for an additional 1 minute per side.
Build each sandwich by placing a layer of lettuce and then two slices of bacon in a cross pattern on the bottom half of bun.
Layer the chicken and mozzarella cheese on top of the bacon.
Top with the pineapple.
Place the top half of the bun on the sandwich.
Get ready to eat many of these BBQ Chicken Pineapple Sandwiches; you’re going to want these on your summertime menu weekly.
- 2-boneless, skinless chicken breasts, cut butterflied
- Salt and ground black pepper
- ¾ cup sweet barbecue sauce
- 8 slices cooked bacon
- 4 slices mozzarella cheese
- 4 leaves of green leaf lettuce
- 4 fresh pineapple rings with core removed
- 4 sandwich buns
- Season each side of the chicken with salt and ground black pepper. Grill on medium heat until the chicken is cooked through, turning over halfway through.
- While the chicken is cooking, grill the pineapple slices on each side, just long enough for grill marks to appear.
- During the last few minutes of grilling, baste the chicken on each side with barbecue sauce. Grill for an additional 1 minute per side.
- Build each sandwich by placing a layer of lettuce and then two slices of bacon in a cross pattern on the bottom half of bun.
- Layer the chicken and mozzarella cheese on top of the bacon.
- Top with the pineapple.
- Place the top half of the bun on the sandwich.
- Eat and enjoy!
