Pulled Hawaiian Chicken Sandwiches

I found this recipe on Foodie Bride. I can't seem to get enough grilled pineapple these days so a dinner sandwich with grilled pineapple sounded great. And, as always, I like to try new ways to cook Ryan's least favorite meat... Chicken.

The flavors were awesome but something was funky about the chicken. It was all sort of mushy... probably didn't let it sit long enough before shredding. I dunno, I'll likely try this again soon to perfect it.

Pulled Hawaiian Chicken Sandwiches
copied from: FoodieBride

1/2 cup Heinz 57 Sauce
Fresh pineapple, cored and sliced into 7 1/4″-1/2″ inch rings
2 Tbsp honey, plus more (if desired)
Tabasco sauce
4 boneless, skinless chicken breasts
Olive oil
Salt
Fresh ground black pepper
6 buns or sandwich rolls (I used sliced, toasted sourdough)

Heat grill to medium heat.

Place one 1/2″ ring of pineapple into a food processor or blender and process. Puree. Or obliterate. You’re looking for a sauce-like end-product.


Pour the processed pineapple into a medium bowl and stir in the steak sauce, agave nectar, and a couple of dashes of Tabasco. Taste and add agave if additional sweetness is desired.

Remove 1/4 cup of sauce to use for basting and reserve the rest for serving.

Brush pineapple rings with olive oil 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 and season liberally with salt and pepper. Place on the grill and cook until internal temps reach 170 (about 6-8 minutes), 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 6 buns/sandwich rolls and serve warm.

Thanks, FoodieBride, for another great recipe!