BBQ Chicken and Pineapple Grilled Cheese Sandwich (Print version)
Smoky BBQ chicken, juicy pineapple, and melted cheese tucked into crisp buttery bread for a fast sweet-savory grilled cheese.
# Ingredients:
For the filling
01 -
2 cups (280 g) cooked shredded chicken
02 -
1/2 cup (120 ml) BBQ sauce, plus more if needed
03 -
8 thin pineapple rings or slices, drained and patted dry
04 -
1/4 cup (30 g) thinly sliced red onion
For the sandwiches
05 -
8 slices sturdy sourdough bread
06 -
1 cup (115 g) shredded sharp cheddar cheese
07 -
1 cup (115 g) shredded Monterey Jack cheese
08 -
4 tablespoons (56 g) softened butter
09 -
1 teaspoon olive oil or nonstick spray for the skillet, if needed
# Instructions:
01 -
Stir the cooked shredded chicken and BBQ sauce together in a small skillet over medium-low heat for 2-3 minutes, until warm and glossy.
02 -
Place the pineapple slices on paper towels and blot both sides well. Thin, dry slices keep the bread from turning soggy.
03 -
Butter one side of each bread slice. Place 4 slices butter-side down, then layer cheddar, BBQ chicken, pineapple, red onion, and Monterey Jack. Top with the remaining bread, butter-side up.
04 -
Heat a large skillet over medium-low heat. Cook 2 sandwiches at a time for 3-4 minutes, pressing lightly, until the bottoms are golden brown.
05 -
Flip carefully and cook for 2-3 minutes more, until the second side is golden and the cheese is fully melted. Rest 1 minute, then slice and serve.
# Good to know:
01 -
Best served hot, right after grilling.
02 -
Use cooked chicken for the listed timing.
03 -
If starting with raw chicken, cook it to 165°F before shredding.