Pulled Hawaiian Chicken Sandwiches

Tonight’s recipe comes from foodgawker again… yeah I go there a lot lol…. and while I wouldn’t say it was a new favorite it was definitely good.  I think it has potential to be great, but in it’s current form is just a bit simple for my tastes.  However, simple is not always bad, and this is a great way to change things up a bit without getting too adventurous in the kitchen for those that are newer to culinary exploration.  I think the addition of maybe some green peppers would be really good on this, or maybe even some smoky bacon or ham, or jalapenos would help take this recipe to the “great” status.  As I knew he would, Jeff also suggested using a white bun for these, and I agree it would be better, but I was trying to boost the health and cut back on the calories for tonight so went with wheat.  I bet a nice specialty type roll fresh from the bakery would be even better for these; something a bit harder than your basic burger bun.  I also want to point out, that for convenience, I use a counter top grill about 99% of the time and it’s possible that once in a while it sacrifices just a bit of flavor in a dish, but that’s debatable I imagine.  I just think that you get way better char marks on the real thing and that might have pushed this over the “good” status a bit too.

I didn’t have as much fun photographing this dish, but I still think I managed to come up with something drool worthy to share with all of you.

Pulled Hawaiian Chicken Sandwiches

Makes : 5-6 Sandwiches

Ingredients :

  • 1 Lb. boneless skinless chicken breasts
  • 1/2 cup heinz 57 sauce (not ketchup which is a common misconception)
  • 2 T. agave nectar or honey (I used honey)
  • Tabasco
  • Fresh pineapple, cored and sliced into 7 1/2″ rings (I used pre-cut spears and just sliced them thinner)
  • olive oil
  • salt and pepper
  • 5-6 buns or sandwich rolls

Directions :

  1. Heat grill to medium heat.  Place one ring of pineapple in a small food processor and puree until you get a sauce-like result.  Place into a medium bowl and add to that your heniz 57 sauce, agave nectar or honey, and a couple of dashes of Tabasco.  Taste at this point and add some additional honey as desired.  Remove 1/4 cup of the sauce to use for basting and reserve the rest for serving later on.
  2. Brush pineapple rings with a bit of olive oil before placing them on the heated grill.  Cook for 5-7 minutes on both sides until the sugars begin to caramelize and you get nice grill marks.   Pound chicken out slightly to achieve and even thickness before seasoning with salt and pepper and then brushing on half of sauce you pulled earlier to your first side.  If you used a countertop grill like me, you can go ahead and baste the other side once you put it on the hot grill, otherwise you’ll need to remember to baste the other side once you flip your chicken halfway through cook-time.  Cook until chicken is completely done, then set aside and cover with foil to allow the chicken to rest for about 5-10 minutes before shredding with two forks.  (during this time you could toast your buns if you want, which is what I did, but the recipe did not call for it)
  3. Add shredded chicken to the bowl of sauce and toss to coat evenly.  Divide among your buns and top with the rings of grilled pineapple.



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