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Pulled Hawaiian Chicken Sandwiches

While I can't vouch for this recipe, it sounds delish and I am planning on making it next week when my in laws come into town...Perfect for the warming weather we are experincing in AZ already!

Pulled Hawaiian Chicken Sandwiches - (found on Confections of a Foodie Bride)
1/2 cup Heinz 57 Sauce
Fresh pineapple, cored and sliced into 7 1/4″-1/2″ inch rings
2 Tbsp agave nectar or honey, plus more (if desired)
Tobasco sauce
4 boneless, skinless chicken breasts
Olive oil
Fresh ground black pepper
6 buns or sandwich rolls

Heat grill to medium heat.

Place one 1/2″ ring of pineapple into a food processor or blender and process. Puree. Or obliterate. You’re looking for a sauce-like end-product.

Pour the processed pineapple into a medium bowl and stir in the steak sauce, agave nectar, and a couple of dashes of Tobasco. Taste and add agave if additional sweetness is desired. Remove 1/4 cup of sauce to use for basting and reserve the rest for serving.

Brush pineapple rings with olive oil and place on the grill. Cook for 5-7 minutes on each side, until the sugars start to caramelize and nice grill marks have developed.

Pound chicken breasts lightly, just to reach an even thickness. Brush the Hawaiian sauce on one side of the chicken breast and season liberally with salt and pepper. Place on the grill and cook until internal temps reach 170 (about 6-8 minutes), turning once halfway through. Before turning the chicken, baste with the remaining Hawaiian sauce.

Remove chicken and pineapple rings from the grill when done. Let chicken stand for 5-10 minutes before shredding with two forks. Add the chicken to a bowl and toss with the remaining Hawaiian sauce. Divide the pineapple rings and Hawaiian chicken between the 6 buns/sandwich rolls and serve warm


Posted on March 31, 2010 at 4:30 am


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