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Year-Round Giving: Grilled Hawaiian Chicken Sandwich

June 12, 2015

Grilled Hawaiian Chicken Sandwich

Grilled Hawaiian Chicken Sandwich

My Grilled Hawaiian Chicken Sandwich is stacked with different flavors and textures that work together in perfect harmony. Forget the cheeseburger! This will be your new cookout favorite.

Lime Cilantro Aioli

First thing you will want to do is make my Lime Cilantro Aioli at least 2 hours in advance before you make this sandwich. This will let the flavors develop. You will love this Aioli. We dip our french fries in it, put it on fish, and of course spread it on grilled chicken. In this recipe we spread it on both sides of a ciabatta roll.

Next you will want to marinate the chicken. We marinate our chicken in a simple oil and a seasoning mixture for a few hours. It is the perfect grilled chicken flavor.

Grilled Hawaiian Chicken Sandwich

Grill marks make everything taste better right? While the chicken is cooking on the grill throw on pineapple slices next to them. They only take a couple of minutes on the grill to get those beautiful marks.

We finish off the sandwich with a slice of provolone cheese and alfalfa sprouts. 

Grilled Hawaiian Chicken Sandwich

Grilled Hawaiian Chicken Sandwich

Lime Cilantro Aioli 

3/4 cup mayonnaise
1/4 cup finely chopped cilantro
1 Tbs fresh squeezed lime juice
1 tsp minced garlic
zest from 1 lime.

Mix all ingredients together and refrigerate for at least 2 hours before serving.

Chicken Marinade

1/4  cup canola oil
1 packet of Good Seasons Italian Salad Dressing and Recipe Mix.
6 thin sliced chicken breasts

Mix oil and seasoning together.
Place chicken and oil mixture into a zip lock bag and let marinate for at least 2 hours before grilling. 

Remaining sandwich ingredients and directions

6 ciabatta rolls
6 pineapple slices
6 slices provolone cheese
alfalfa sprouts, to taste

Spray your grill with cooking spray to prevent sticking.
Grill chicken until fully cooked.
Grill pineapple slices about 2 minutes on each side.
Assemble the sandwich with spreading the Aioli on the ciabatta rolls, then stack the grilled chicken, provolone cheese, pineapple, and sprouts.

Stephanie Jackson


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Recipe originally published on Princess Pinky Girl where Stephanie is a regular food content contributor.



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