Barbecued Chicken and Pineapple Sandwiches

While the heat wave here has broken (for the time being) I’m still grilling quite a bit, and this was the result of one of my grilling sessions last week. Barbecued chicken and pineapple sandwiches.

Grilled chicken and pineapple, doused with barbecue sauce. Yum.

Add bacon. Always bacon.

Barbecued Chicken and Pineapple Sandwiches

1 fresh pineapple

4 boneless skinless chicken breasts

Salt, pepper

1 cup barbecue sauce

8 slices cheddar cheese (blue cheese crumbles would be fan-freaking-tastic as well)

8 rolls or hamburger buns

First, do battle with the pineapple. Lop off both ends, and then stand it upright. Use a sharp knife to cut down the sides of the pineapple, removing the outer layer. Then lay it on its side and cut into 1/4 inch thick slices. Take a small round cookie cutter (or a shot glass) and cut out the tough core. Set the pineapple slices aside.

Fire up your charcoal grill. A gas grill if you’re a weenie. (Joking.)

Cut the chicken breasts in half horizontally, forming 8 cutlets total. If you feel ambitious, pound them out to 1/4 inch thickness. Season with salt and pepper.

Throw the chicken on the grill, over the hottest part. Baste with the barbecue sauce. Cook 2 minutes the first side, then flip. Baste again, and cook another 2-3 minutes or until cooked through. Top with slices of cheese.

When all the chicken has been cooked, put the pineapple slices on the grill. Cook 1-2 minutes per side or until lightly charred.

To assemble: bottom of bun + chicken cutlet + pineapple slice + extra sauce + top of bun.

Makes 8 sandwiches.