Grilled Tropical Chicken Sandwiches Recipes

TROPICAL CHICKEN SANDWICHES

Steps:

• slice chicken breases in half lengthwise. Combine soy, pineapple juice, honey, oil, garlic powder and ginger. Add chicken to mix and marinate at least 30 minutes.
• Combine chutney, mayo, sliced green onions for dressing.
• Grill chicken, then pineapple.Serve chicken topped with a pineapple ring on the rolls, and pass the sauce along the side.

TROPICAL GRILLED CHICKEN BREAST

Steps:

• Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

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.

GRILLED TROPICAL CHICKEN SANDWICHES

Steps:

• 1. Cut chicken breasts in slices that are uniform in thickness - about 1/2" thick and to bun size.
• 2. Pour teriyaki sauce and honey in gallon ziploc bag and mix well. Put chicken pieces in marinade in refrigerator. Flip the bag every 30 minutes and marinate for at least one hour.
• 3. Slice and core fresh pineapple in to 1/2" slices. You can use canned pineapple slices, but the fresh pineapple is tastier.
• 4. Grill the chicken on a medium heat until cooked through. Grill the pineapple slices for a couple of minutes on each side. They don't need much, just get them hot. Run your buns under the broiler to slightly toast them.