The blog was starting to look a bit stale to me, so I changed a few things. It took me HOURS to do this, so I hope you like the results. (Me no likey HTML.)
And while the heat wave here has broken (for the time being) I’m still grilling quite a bit, and this sandwich was the result of one of my grilling sessions last week. 

Grilled chicken and pineapple, doused with barbecue sauce. Yum.

Add bacon if you’re a total badass.

Barbecued Chicken and Pineapple Sandwiches

1 fresh pineapple
4 boneless skinless chicken breasts
Salt, pepper
1 cup barbecue sauce
8 slices cheddar cheese (blue cheese crumbles would be fan-freaking-tastic as well)
8 rolls or hamburger buns

First, do battle with the pineapple. Lop off both ends, and then stand it upright. Use a sharp knife to cut down the sides of the pineapple, removing the outer layer. Then lay it on its side and cut into 1/4 inch thick slices. Take a small round cookie cutter (or a shot glass) and cut out the tough core. Set the pineapple slices aside. 

Fire up your charcoal grill. A gas grill if you’re a weenie. (Joking.)

Cut the chicken breasts in half horizontally, forming 8 cutlets total. If you feel ambitious, pound them out to 1/4 inch thickness. Season with salt and pepper.

Throw the chicken on the grill, over the hottest part. Baste with the barbecue sauce. Cook 2 minutes the first side, then flip. Baste again, and cook another 2-3 minutes or until cooked through. Top with slices of cheese.

When all the chicken has been cooked, put the pineapple slices on the grill. Cook 1-2 minutes per side or until lightly charred.

To assemble: bottom of bun + chicken cutlet + pineapple slice + extra sauce + top of bun.

Makes 8 sandwiches.

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