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
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.