There’s no back story here. These looked awesome, sounded delicious, and appeared simple enough to prepare for even the busiest of chefs. I was correct on all accounts. 😀 While I assumed these were made in the crock pot, I was mistaken. Grilled, indeed!
There’s just no going wrong with sandwiches. Or grilling.
But don’t be fooled. These are BEASTLY sandwiches packed with 4 ounces of sweet, hot, shredded chicken and slices of pineapple grilled to a caramelized perfection, all stacked between the halves of a hearty, fiber-rich, whole grain bun.
Doesn’t it just scream summer?
1/3 cup Heinz 57 sauce
1 20-ounce can pineapple rings in natural juices
2 Tbsp agave nectar or honey
Tobasco sauce, to taste
4 5-ounce boneless, skinless chicken breasts
non-stick cooking spray
Fresh ground black pepper, to taste
5 whole wheat buns or sandwich rolls
Heat grill to medium heat. Place one ring of pineapple into a food processor or blender and process. Add the Heinz 57, honey, and a couple of dashes of Tobasco to the blender/food processor and combine. Remove 3 tablespoons of sauce to use for basting and reserve the rest for serving.
Spray the pineapple rings with non-stick spray and place on the grill. Cook for 5-7 minutes on each side, until the sugars start to caramelize and nice grill marks have developed.
Pound chicken breasts lightly, just to reach an even thickness. Brush the Hawaiian sauce on one side of the chicken breast. Place on the grill and cook, turning once halfway through. Before turning the chicken, baste with the remaining Hawaiian sauce.
Remove chicken and pineapple rings from the grill when done. Let chicken stand for 5-10 minutes before shredding with two forks. Add the chicken to a bowl and toss with the remaining Hawaiian sauce. Divide the pineapple rings and Hawaiian chicken between the 5 buns/sandwich rolls and serve warm. Yield: 5 servings.
Nutrition Information (per sandwich): 405 calories; 4 g. fat; 55 mg. cholesterol; 591 mg. sodium; 57 g. carbohydrate; 7 g. fiber; 34 g. protein
Result: These were perfect for summer, came together in a jiff, and reheated perfectly for lunches! My only issue with this recipe was keeping the meat hot while I shredded it all. I did end up zapping it in the microwave which worked just fine. I imagine these would be a hit with kids and guests alike! Enjoy![/print_this]
Sooo on my way home from Chicago, I got rear-ended at a stop light…5 miles from home. Better yet, it was pouring rain, my gas tank was on empty, I had to go to the bathroom BADLY, and I was hungry. I spent a large portion of the following few hours waiting for police to file a report and submitting information to my insurance company. Everyone involved was okay, but there is some damage to both of our cars and I was left with a headache, literally. My head hit the back of my car seat pretty hard. I opted out of hockey, just to be safe, and I hope today goes a bit more smoothly!
Question: Do you prefer hot or cold sandwiches? Sandwiches for lunch, or dinner, or either one? 🙂
Have a great week!