Why Make This Recipe
BBQ Chicken Pineapple Grilled Cheese is a fun twist on a classic comfort food. This recipe combines the savory flavors of shredded chicken and tangy barbecue sauce with the sweetness of pineapple and the creaminess of melted cheddar cheese. It’s easy to make, and it offers a delightful mix of tastes and textures. Perfect for lunch or dinner, this grilled cheese is sure to please everyone!
How to Make BBQ Chicken Pineapple Grilled Cheese
Ingredients
- 8 thick slices sourdough bread
- 60 grams unsalted butter, softened
- 320 grams cooked chicken breast, shredded
- 120 millilitres barbecue sauce, divided
- 8 thin rings fresh pineapple (or well-drained canned pineapple)
- 200 grams sharp cheddar cheese, freshly grated
- Non-stick cooking spray, as needed
Directions
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Preheat the oven to 175°C. Place the chicken breasts in a baking dish. Coat them with half of the barbecue sauce and bake for 20 minutes until fully cooked. Let them cool slightly, then shred the chicken with two forks and toss it with the remaining barbecue sauce.
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Spread the softened butter evenly over one side of each bread slice. Lay the slices buttered side down on your work surface.
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Sprinkle 25 grams of grated cheddar cheese over four of the bread slices. Top each slice with a quarter of the sauced chicken and two pineapple rings. Add another 25 grams of cheddar cheese and finish with the remaining bread slices, buttered side up.
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Heat a large non-stick skillet over medium heat and lightly coat it with cooking spray. Cook two sandwiches at a time for 3–4 minutes on the first side until golden brown. Flip them gently and grill for 1–2 minutes more until crispy and the cheese melts.
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Remove the sandwiches to a cutting board, slice each in half diagonally, and serve immediately while hot and gooey.
How to Serve BBQ Chicken Pineapple Grilled Cheese
Serve these delicious sandwiches hot with a side of potato chips, fresh salad, or a bowl of soup for a complete meal. You can also drizzle some extra barbecue sauce on top for added flavor.
How to Store BBQ Chicken Pineapple Grilled Cheese
If you have leftovers, wrap the sandwiches tightly in plastic wrap or store them in an airtight container. Keep them in the fridge for up to 2 days. Reheat in a skillet or microwave before serving.
Tips to Make BBQ Chicken Pineapple Grilled Cheese
- Make sure the butter is softened for easy spreading on the bread.
- Use fresh pineapple for the best flavor, but canned pineapple works well too—just ensure it is well-drained.
- Don’t overcrowd the pan while grilling; cook a couple of sandwiches at a time for even cooking.
Variation
Feel free to swap out the chicken for pulled pork or tofu for a vegetarian option. You can also experiment with different types of cheese like mozzarella or pepper jack for a bit of heat.
FAQs
Can I use other types of bread?
Yes, you can use any bread you like. Whole wheat or rye bread can also work well.
Can I make this sandwich ahead of time?
Yes! You can prepare the chicken and assemble the sandwiches ahead of time. Just store them in the fridge and grill when you’re ready.
Can I freeze the sandwiches?
Yes, you can freeze them before grilling. Wrap them tightly and store in the freezer for up to a month. Thaw in the refrigerator before cooking.
BBQ Chicken Pineapple Grilled Cheese
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A fun twist on classic comfort food, this BBQ Chicken Pineapple Grilled Cheese combines savory shredded chicken with tangy barbecue sauce, sweet pineapple, and creamy cheddar cheese. Perfect for lunch or dinner!
Ingredients
- 8 thick slices sourdough bread
- 60 grams unsalted butter, softened
- 320 grams cooked chicken breast, shredded
- 120 millilitres barbecue sauce, divided
- 8 thin rings fresh pineapple (or well-drained canned pineapple)
- 200 grams sharp cheddar cheese, freshly grated
- Non-stick cooking spray, as needed
Instructions
- Preheat the oven to 175°C. Place the chicken breasts in a baking dish. Coat them with half of the barbecue sauce and bake for 20 minutes until fully cooked. Let them cool slightly, then shred the chicken with two forks and toss it with the remaining barbecue sauce.
- Spread the softened butter evenly over one side of each bread slice. Lay the slices buttered side down on your work surface.
- Sprinkle 25 grams of grated cheddar cheese over four of the bread slices. Top each slice with a quarter of the sauced chicken and two pineapple rings. Add another 25 grams of cheddar cheese and finish with the remaining bread slices, buttered side up.
- Heat a large non-stick skillet over medium heat and lightly coat it with cooking spray. Cook two sandwiches at a time for 3–4 minutes on the first side until golden brown. Flip them gently and grill for 1–2 minutes more until crispy and the cheese melts.
- Remove the sandwiches to a cutting board, slice each in half diagonally, and serve immediately while hot and gooey.
Notes
Serve these sandwiches hot with potato chips, fresh salad, or soup. You can drizzle extra barbecue sauce on top for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American