I’ve seen this recipe in the blogosphere world for a while now, so I figured I better get on board. I used Nicole, from PreventionRD‘s, recipe. It’s a little outside of our comfort zone, as I would enjoy something, of course, on the spicier side, but I decided to give this sweet sounding chicken sandwich a try.
I’m so glad I did. While the pineapple certainly sweetens the sandwich, the sauce is so flavorful, and I could have added more hot sauce, but honestly, I thought the flavor balance was just perfect. I was tempted to throw the ingredients in the slow cooker, but I think the grilling gave it some deep flavor that wouldn’t have developed had I used the slow cooker.
These would be great for a crowd, assuming you grill and shred the chicken beforehand, but we just had them on a weekday evening after work. Doesn’t take much time, and I had all the ingredients, except for the pineapple and Heinz 57, on hand.
Pulled Hawaiian Chicken Sandwiches
Source: Adapted from PreventionRD
1/2 pineapple, sliced in rings, or one can of pineapple rings in natural juices
1/3 cup Heinz 57 sauce
2 tbsp agave nectar or honey
hot sauce (I used homemade garlic hot sauce once, and mango-habanero the second)
2-3 boneless, skinless chicken breasts
whole wheat buns or sandwich thins
1. Heat grill to medium. Place one ring of pineapple in food processor and process. Add Heinz 57 and agave or honey. Process until well combined. Add hot sauce to taste. Remove 3 tbsp of sauce for basting, reserve remaining sauce for serving.
2. Season chicken breasts with pepper. Brush Hawaiian sauce on one side of the chicken breast and place on grill with sauce side down. Just before flipping, brush opposite side of chicken breasts with Hawaiian sauce and flip. Grill until chicken is cooked through, about 12-18 minutes total.
3. Spray remaining pineapple rings with olive oil and place on grill. Cook until the sugars begin to caramelize and grill marks appear, about 5-7 minutes on each side.
4. Remove chicken and pineapple rings from grill when cooked through. Let chicken rest for 5-10 minutes, and then shred with two forks. Toss chicken with reserved Hawaiian sauce. Scoop chicken mixture on buns and top with grilled pineapple ring.