BBQ Chicken Pineapple Grilled Cheese (Print Version)
Sweet BBQ chicken, cheddar and pineapple layered for a tangy toasted sandwich packed with flavor.
# Ingredients:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Sauce
02 -
1 cup sweet and spicy barbecue sauce, divided
→ Bread and Dairy
03 -
8 slices thick sliced bread, preferably sourdough
04 -
2 cups extra sharp cheddar cheese, grated
05 -
Butter, for spreading
→ Fruit
06 -
12 thinly sliced pineapple strips or canned pineapple, sliced thinly
→ Cooking Aids
07 -
Nonstick spray
# Instructions:
01 -
Preheat the oven to 175°C. Arrange chicken breasts in an oven-safe baking dish and coat evenly with 125 ml barbecue sauce. Bake for 20 minutes or until chicken is fully cooked, then remove from oven and shred using two forks.
02 -
In a large bowl, combine shredded chicken with remaining 125 ml barbecue sauce. Mix thoroughly to ensure an even coating.
03 -
Butter one side of each bread slice. Arrange four slices, buttered side down, on a work surface. Top each with 60 g grated cheddar cheese. Evenly distribute the barbecue chicken mixture onto the cheese, then layer with three pineapple strips per sandwich. Sprinkle each with an additional 60 g cheddar. Place remaining bread slices on top, buttered side outward, and press gently.
04 -
Preheat a skillet or grill pan over medium heat and lightly coat with nonstick spray. Working in batches, cook two sandwiches at a time, buttered side down, for 3 to 4 minutes, or until golden brown. Flip and cook the opposite side for 1 to 2 minutes until equally browned. Repeat for remaining sandwiches.
05 -
Remove sandwiches from heat. Slice each in half and serve immediately while hot.
# Notes:
01 -
For best melting, bring the cheese to room temperature before assembling. If using canned pineapple, pat slices dry to prevent excess moisture in the sandwich.