GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES
Marinated, grilled chicken is topped with grilled pineapple and cheese. It may sound a little strange, but it is very tasty!
Provided by FoodieGeek
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h26m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
- Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
- To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 53.1 g, Cholesterol 91.8 mg, Fat 19 g, Fiber 1.9 g, Protein 38.1 g, SaturatedFat 7.7 g, Sodium 1399.7 mg, Sugar 28.8 g
HAWAIIAN CHICKEN SANDWICHES
Make and share this Hawaiian Chicken Sandwiches recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Mix chicken meat, celery, mayonnaise and pecans.
- Salt and pepper to taste; mix well.
- Slice tops off rolls and remove bread from center (save to make breadcrumbs for another recipe).
- Fill rolls with the chicken mixture, place a pineapple ring on top, then sprinkle with cheddar.
- Broil 4 inches from heat for 2-3 minutes until hot and cheese melts.
HAWAIIAN PULLED PORK SANDWICHES
Steps:
- In small bowl, combine teriyaki mix, paprika and pepper.
- Coat the pork the with rub mixture, patting until all rub is used. Set aside.
- In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
- Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.
- Hawaiian Sauce:
- In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
- Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
- Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
- Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
- Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
- Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.
HAWAIIAN CHICKEN I
This was given to me by my best friend years ago and is a favorite of our family!
Provided by Barbara Childers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
- In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g
HAWAIIAN CHICKEN SALAD SANDWICHES
"Hawaii may not be your vacation destination this year, but don't worry. This sandwich brings the flacors of the islands to your table." Cuisine at Home eRECIPES.
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler to high with rack 6 inches from the element.
- Sauté bacon in a skillet over medium heat until crisp, 8-10 minutes; drain bacon on a paper-towel-lined plate.
- Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
- Cut whole baguette into 4 equal portions and half baguette into 2 portions.
- Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2-3 minutes.
- Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
- Season mixture with salt, pepper & crushed red pepper flakes.
- Combine chicken, nuts, and bacon with cilantro mixture; set aside.
- Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
- TO ASSEMBLE THE SANDWICHES:.
- Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2-3 tablespoons pineapple mixture.
- Garnish sandwiches with bell pepper.
Nutrition Facts : Calories 730.9, Fat 44.2, SaturatedFat 8.4, Cholesterol 25.3, Sodium 1120.1, Carbohydrate 70.2, Fiber 5.3, Sugar 7, Protein 14.3
SLOW COOKER HAWAIIAN CHICKEN SANDWICHES
Yield 6
Number Of Ingredients 14
Steps:
- Spray your slow cooker with non stick cooking spray.
- Place your chicken breasts in the slow cooker.
- In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
- Pour the mixture over your chicken breasts.
- Cook on low for 6 hours.
- After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
- To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
- Add your shredded cabbage.
- Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
- Top with extra barbecue sauce or teriyaki sauce if desired, and serve.
Nutrition Facts : Servingsize 1 serving, Calories 3034 kcal, Fat 185 g, SaturatedFat 30 g, Cholesterol 437 mg, Sodium 8759 mg, Carbohydrate 198 g, Sugar 110 g, Protein 137 mg
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GRILLED HAWAIIAN CHICKEN SANDWICHES - SLENDER KITCHEN
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Cuisine AmericanTotal Time 45 minsCategory Dinner, LunchCalories 287 per serving
- Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
- When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
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