I have recently been introduced to grilled pineapple. I never bothered with that extra step before. Now that I have done it, I'm not sure why I never did. It takes minutes and couldn't be simpler. The flavor that intensifies when the fruit caramelizes is like none other. If you are not grilling pineapple, start now.
As I've been saying (complaining) the past week or two, the temperatures have been holding steading around 95-100 degrees here. Doing indoor cooking is tough with this heat so I've been taking a lot of shortcuts. The other day I picked up a cooked rotisserie chicken at the grocery store and figured (being so frugal) I could get two easy meals from it. We had a regular old chicken dinner on night one and the next day I created this yummy sandwiches. I wasn't sure how the flavors were going to pair together, but they compliment each other perfectly. I will be adding this to the dinner rotations!
CLICK HERE for printable version.
Ingredients:
·
Leftover
rotisserie chicken, shredded (about 2-3 C)
·
½ bottle
BBQ sauce (I used honey & brown sugar)
·
½ tsp
garlic powder
·
½ tsp
onion powder
·
4
sandwiches buns
·
4
slices sharp cheddar cheese
·
4
slices pineapple
·
¼ tsp
coarse sea salt or kosher salt
Directions:
1.
Preheat
oven to 400.
2.
Add
shredded chicken & BBQ sauce to saucepan over medium heat. Add garlic & onion powders. Cook just until heated through.
3.
Meanwhile
heat grill or grill pan to medium high heat.
4.
Sprinkle
salt over each pineapple slice and add to grill. Cook about 3-5 minutes, until it good grill
marks appear. Flip over and cook the
other side the same. Set aside.
5.
On a
foil lined baking sheet, place the open buns and layer bun, BBQ chicken,
pineapple and cheese and then top of bun.
Cook in oven for 5 minutes until cheese is melty and bun is toasty.
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