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Grilled Chicken Sandwiches with Jalapeno Infused Pineapple and Lime

Juicy grilled chicken and spicy-sweet pineapple help this summery sandwich transport you to a tropical location, no matter where you live.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Infusion Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • Grill

Ingredients
  

Chicken

  • 4 chicken breasts
  • kosher salt
  • black pepper freshly cracked
  • ½ tsp paprika
  • olive oil
  • 1 tbsp honey

Simple Slaw

  • ½ small head red cabbage
  • ½ cup apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • ½ tsp kosher salt

Creamy Lime Spread

  • ¼ cup mayonnaise
  • ¼ cup greek yogurt
  • 3 limes

Jalapeno-Tequila Infused Pineapple

  • 2 large jalapenos
  • ½ one fresh pineapple, sliced
  • ½ cup coconut or plain tequila

Other

  • 5 large jalapenos
  • 4 wheat buns
  • 3 oz Chihuahua cheese (or any mild melting cheese), sliced

Instructions
 

Jalapeno-Tequila Infused Pineapple

  • Chop the jalapenos, seeds and all, into a small dice. Arrange the jalapenos over the pineapple slices in a shallow baking dish. Pour the tequila over the pineapple, then fill the dish with hot water until all the pineapple is just barely submerged.
  • Allow the pineapple to infuse for 2 ½ hours, then remove from the infusion and set aside.

Sandwiches

  • Make the Red Cabbage Slaw: Shred the cabbage as thin as you can, into ribbons.
    In a bowl, mix the cabbage with the apple cider vinegar, olive oil, honey, and salt. Allow to marinate while you prepare the rest of the toppings.
  • Halve the other 3 jalapenos and remove the seeds and membrane, to reduce the spice level if desired.
    Saute the japaleno halves in 2 tsp olive oil over low heat, until soft, about 15 minutes.
  • Make the Creamy Lime Spread:
    Whisk together the mayonnaise, greek yogurt, zest from one whole lime, and juice from two limes.
  • Pound the chicken breasts until even in thickness, so they grill evenly and more quickly. Season the chicken evenly with kosher salt, black pepper, the paprika, and drizzle with the honey and olive oil.
  • Over high heat, grill the chicken breasts about 3 minutes per side, until cooked. After flipping the chicken breasts, place the cheese slices over the chicken so it will melt while the second side cooks.
  • Lightly brush the pineapple slices and the split buns with olive oil. Grill each until just charred, about 2 minutes per side for the pineapple and 1 minute for the buns.
  • Assemble the sandwiches: Spread creamy lime spread over the bottom bun, then top with some slaw, a chicken breast, a couple sautéed jalapenos, pineapple slices, and the top bun.
  • Serve, with plenty of napkins and maybe a margarita!

Notes

*I like to save the extra jalapeno-pineapple-tequila water and reduce it down with brown sugar to make a spicy glaze for chicken or fish!
Keyword grilled chicken sandwich, grilled chicken sandwich with jalapeno-infused pineapples and lime, jalapeno and pineapple