BBQ Chicken Pineapple Grilled Cheese (Printer-Friendly Version)
Melted cheddar, juicy chicken, and tangy pineapple unite for a toasty, flavor-packed Hawaiian-inspired grilled cheese.
# Required Ingredients:
→ For the Sandwiches
01 -
8 thick slices sourdough bread
02 -
60 grams unsalted butter, softened
03 -
320 grams cooked chicken breast, shredded
04 -
120 millilitres barbecue sauce, divided
05 -
8 thin rings fresh pineapple (or well-drained canned pineapple)
06 -
200 grams sharp cheddar cheese, freshly grated
07 -
Non-stick cooking spray, as needed
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C. Place chicken breasts in a baking dish, coat with half of the barbecue sauce, and bake for 20 minutes until fully cooked. Allow to cool slightly, then shred with two forks and toss with remaining barbecue sauce.
02 -
Spread softened butter evenly over one side of each bread slice. Arrange the slices buttered side down on your work surface.
03 -
Sprinkle 25 grams grated cheddar over four bread slices. Top each with a quarter of the sauced chicken and two pineapple rings. Add another 25 grams cheddar, then finish with remaining bread slices, buttered side up.
04 -
Heat a large non-stick skillet over medium heat and coat lightly with cooking spray. Cook two sandwiches at a time for 3–4 minutes on the first side until golden brown. Flip gently and grill 1–2 minutes more until crisp and cheese melts.
05 -
Remove sandwiches to a cutting board, slice each in half diagonally, and serve immediately while hot and gooey.
# Handy Cooking Tips:
01 -
For best results, use freshly shredded cheddar, as pre-shredded cheese doesn’t melt as smoothly.
02 -
Drain pineapple thoroughly to prevent a soggy sandwich.
03 -
Avoid overfilling; moderate amounts ensure easier handling and optimal melt.