Wednesday, June 22, 2011

Grilled Chicken Pineapple Sliders

Another recipe brought to you by These are pretty great. I mean, grilled pineapple is great with pretty much any grilled sandwich.

1 lemon, juice
1 lime, juiced
1 Tbsp cider vinegar
salt and black pepper to taste
3 skinless, boneless chicken breast halves - cut in half
6 pineapple rings
2 Tbsp teriyaki sauce
6 Hawaiian bread rolls - split and toasted
6 lettuce leaves - rinsed and dried
6 red onion slices


1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the regrigerator for 1 hour.
2. Preheat an outdoor grill for med-high heat, and lightly oil the grate.
3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5-7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2-3 minutes per side, or until heated through and grill marks appear.
4. Spread 1 tsp teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple ring and an onion slice. Replace the top of roll and repeat with the remaining rolls.

==Andersen Girlie's Tips==

-It doesn't actually matter what kind of bowl you use.
- When you cut the chicken, lay it on your (non-wood) cutting board. Cut it in half, vertically. Now, since you have a thin piece and a big chunky piece, stand the chicken up on it's cut side, carefully use a knife to cut it  down the middle. This way, you can probably feed more people.
-For a less onion-y taste you can also grill the onions while grilling the pineapple.
-Grill the pineapple (and onions) during the last couple minutes of cooking the chicken. You don't have to, but grilling the pineapple (and onions) brings out a sweeter flavor, and cuts some of the citrus from the pineapple (and some of the 'bite' of the onion)
-If you don't have boneless, skinless chicken, that's ok. Do everything the same, but before serving it, shred the chicken into chunky pieces. Throw out the bone and skins. Then in the bowl with your chicken, this is where you can add the teriyaki instead of putting it on the bun. It'll either taste exactly the same, or really close. As long as you have the flavor you want, that's all that matters.
-It doesn't actually matter how you stack your sandwich. However, you want to stack your ingredients so that the base flavor is on the bottom, and other ingredients add to the flavor as you eat.
         For example:

These are how I layered my sandwich, whether chicken is a whole piece or shredded.
top bun
teriyaki sauce
[grilled] onion
[shredded] chicken
grilled pineapple ring
bottom bun

See? Doesn't that look sooo freaking delicious? I thought so.

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