Save
Juicy chicken cozying up to bright pineapple and tangy sweet barbecue, all wrapped up in a mountain of melty cheese. This grilled sandwich always brings back sunny days, laughing with friends, and that laid-back tropical vibe when I'm craving something really over the top.
The first time I made these for a backyard hangout, they vanished before the opening credits rolled. Now I can't show up to a summer party without a stack of these sandwiches.
Ingredients
- Pineapple strips: Fresh gives you the brightest bite, but well-drained canned is totally fine
- Extra sharp cheddar cheese: Grate it yourself for epic gooeyness and bold flavor
- Nonstick spray: Makes it easy to crisp up without anything sticking
- Butter: Real butter gives you that golden, crunchy edge
- Thick sliced bread: Try sourdough for a tangy foundation that’s sturdy enough to pile on the fillings
- Sweet and spicy BBQ sauce: Pick one with a hint of smoke to tie all the flavors together
- Boneless skinless chicken breasts: Fresh or top quality works best for juicy, tender bites
Step by Step Instructions
- Serve it Up:
- Once your sandwiches are crispy on all sides and the cheese is melted, cut them right down the middle. Eat them while they're piping hot so you get all the melty goodness.
- Get Grillin’:
- Warm up your grill pan or skillet on medium. Spray a little nonstick so nothing sticks. Place your sandwiches buttered side down, cook for 3-4 minutes until they’re beautifully browned, and give them a gentle press now and then. Flip them over, cook another minute or two, and keep an eye so they don’t burn!
- Build the Sandwiches:
- Butter one side of each bread slice and lay them butter side down. Top half the slices with a big pinch of cheddar, then add a scoop of BBQ chicken. Lay three pineapple strips over that, sprinkle more cheese, and place the rest of the bread on top—make sure the buttery side is up. Give each one a gentle squish to help them stick together.
- Sauce and Shred the Chicken:
- Pull the hot chicken from the oven and grab two forks to shred it up nice and fine. Throw it in a bowl and mix it up with the rest of your BBQ sauce so everything is sticky and coated.
- Bake the Chicken:
- Add the chicken breasts to a baking dish. Spoon half your BBQ sauce over them and make sure they’re all coated. Slide into a 350°F oven for around 20 minutes, or until the meat is fully cooked and no longer pink in the middle.
Save
Cheddar is always my top pick because that extra sharp bite really stands out against the sweet pineapple and smoky sauce. The stretchy cheese is just the best part. My nephew once tossed bacon into the mix—total win for crunch and a boost of flavor!
Storage tips
Pop extra sandwiches into a sealed container and refrigerate for a couple days. Heat them up in a skillet over gentle heat to bring back the crispy crust, or use a toaster oven if you like an extra crunch.
Ingredient substitutions
Out of cheddar? Monterey Jack or mozzarella will give you a milder bite. Got leftover rotisserie chicken? Shred it up for a speedy shortcut. You can also switch sourdough for sandwich bread or any loaf you need to use up.
Serving suggestions
Serve your sandwich with crunchy coleslaw or a fresh green salad to lighten things up. My crew loves them with sweet potato fries or a generous helping of kettle chips for that salty snap.
Save
Cultural and historical context
Everyone knows Hawaiian pizza mixed pineapple with cheese, but gooey grilled cheese has been cozy comfort food for generations. Toss in BBQ chicken, and you take a classic to new tropical territory.
Recipe FAQs
- → Can I use cooked leftover chicken?
Of course! Just shred up leftover roasted or grilled chicken and toss it in BBQ sauce before stacking it in your sandwich.
- → What bread is best for these sandwiches?
Sourdough works great, but any thick, sturdy bread will hold the fillings well and toast up evenly.
- → Can I swap out the cheddar cheese?
Go for it! You can try mozzarella, Monterey Jack, or even a blend of cheeses for a unique twist.
- → Should I use fresh or canned pineapple?
Either works fine! Slice fresh pineapple into thin rings or drain canned pineapple thoroughly to keep things dry.
- → How do I prevent soggy sandwiches?
Pat the pineapple to remove extra juice and be careful not to put too much BBQ sauce on the chicken—it helps the bread stay crisp!
- → What’s the best method to warm up leftovers?
Heat them up in a pan or toaster oven to keep that crispy texture—avoid the microwave if you can.