Sweet And Spicy Pineapple Chicken Sandwiches Recipes

GRILLED HAWAIIAN CHICKEN SANDWICHES

Steps:

• Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
• When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
• Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the sandwiches.
• Serve layered on the hamburger roll with sliced red onion, fresh jalapeno, greens, grilled pineapple, and a drizzle of the homemade barbecue sauce.

SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES

Steps:

• Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

SPICY PINEAPPLE CHICKEN

Steps:

• Heat 1/2 of oil in large skillet over medium high heat; add onions.
• Stir fry until onions start to brown.
• Remove to plate and cover.
• Add remaining oil to skillet.
• Salt and pepper chicken.
• Place chicken in skillet and brown well on all sides.
• Strain 1/4 cup syrup from pineapples and set aside.
• Pour remaining syrup into skillet with chicken, reserving pineapples for later.
• Add vinegar, garlic chili pepper sauce and fish sauce to skillet.
• Mix sauce together and bring to a boil.
• Turn down to a simmer and cook chicken through (turning chicken once or twice to coat with sauce).
• Remove chicken to plate with onions and re-cover.
• Turn heat to high and add peas and pineapple chunks.
• Stir fry 1-2 minutes.
• Mix cornstarch into reserved pineapple syrup until smooth.
• Add to skillet and bring to a boil.
• Add chicken and onions with accumulated juices back to skillet.
• Cook until sauce turns translucent and all ingredients are combined.
• Serve with jasmine rice or rice noodles or rice almondine.
• Enjoy!

SWEET AND SPICY CHICKEN SANDWICH

Steps:

• 1. Place chicken breast in a large ziplock bag. Mix buttermilk, salt and sugar and pour in the bag with the chicken. Refrigerate for 4 hours or over night.
• 2. When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
• 3. Flatten the chicken breasts by half their original thickness. Then cut them in half length wise to create 4 portions.
• 4. Heat oil in a large skillet to 350 degrees. Drain chicken pieces and "pat" them with paper towels. In one shallow container mix flour and salt for frying. Pour milk mixed with egg in a separate shallow container and panko bread crumbs in a third shallow container.
• 5. Dredge chicken pieces in flour. Then dip in milk ixture. Coat pieces in panko crumbs. Place chicken gently into skillet. Don't over crowd pan. The temperature will drop initially but try and maintain the oil around 325 degrees.
• 6. Once chicken is done after about 12 to 15 minutes. Keep warm in oven.
• 7. Butter inside of top and bottom buns. Heat a non-stick skillet on medium heat. Place buns buttered side down and grill until golden brown.
• 8. Place chicken breasts on bottom bun. Top with sliced jalapeno peppers. Spread cream cheese on top bun. Spoon pepper jelly over peppers and top with lettuce, onion slices and the top bun.