Bread
Hawaiian Grilled Chicken Sandwich Recipe
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Ingredients
- 3 pounds chicken breasts 1 1/2 - 2worth
- 2 tablespoons soy sauce
- 2 tablespoons Tabasco sauce
- 3 tablespoons brown sugar
- 3 tablespoons dijon mustard
- 14 ounce can pineapple rings drained, with juice reserved
- 6 slices provolone cheese
- 6 hamburger buns
- mayonnaise
Ingredients
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Instructions
- Slice the chicken breasts in half. Using a mallet, pound them to a 1/2" thickness.
- In a gallon size Ziploc bag, add the soy sauce, Tabasco sauce, brown sugar, dijon mustard and the juice. Mix well and add the chicken.
- Squeeze the bag to allow the marinade to sink in to the chicken.
- Marinate 6-24 hours by placing in the fridge.
- Preheat the grill to 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 flip the chicken. Be careful not to over-cook the pineapples. (3 minutes on each side should do)
- When you flip the pineapple rings over, add a slice to cheese over each piece of chicken. Remove the pineapples, chicken and cheese from the grill once the chicken is done.
- Toast the buns, then smear each bun lightly with mayo.
- Add a piece of chicken and a pineapple ring.