BBQ Chicken Pineapple Grilled Cheese combines shredded sauced chicken, sharp cheddar, and three pineapple rings inside each buttery sourdough sandwich. The chicken is first baked at 350°F, cooled briefly, shredded, and mixed with the remaining barbecue sauce before the four sandwiches are assembled and grilled.
The recipe makes exactly 4 sandwiches or 4 servings. Preparation takes 5 minutes, cooking takes 30 minutes, and the total is 35 minutes. The chicken must reach 165°F, and each sandwich uses two bread slices, ½ cup cheddar in two layers, and exactly three pineapple rings.
BBQ Chicken Pineapple Grilled Cheese Ingredients
For the barbecue chicken, gather exactly 2 boneless skinless chicken breasts and 1 cup sweet and tangy barbecue sauce, divided.
For four sandwiches, use exactly 8 thick-cut sourdough bread slices, 2 cups freshly grated sharp cheddar cheese, exactly 12 thin pineapple rings—fresh or canned—4 tablespoons softened butter, and cooking spray. If using canned pineapple, drain the rings thoroughly before assembly.
If you enjoy this recipe, you may also like Kielbasa Rice Skillet.
How to Make BBQ Chicken Pineapple Grilled Cheese
- Heat the oven to 350°F. Put 2 chicken breasts in a baking dish, coat with half the barbecue sauce, and bake 20 minutes or until they reach 165°F.
- Cool 5 minutes, shred with two forks, and mix with the remaining sauce.
- Butter one side of all 8 bread slices and place them butter-side down.
- On 4 slices, layer ¼ cup cheddar, one-quarter of the chicken, exactly 3 pineapple rings, and another ¼ cup cheddar. Close with the remaining bread, butter-side up.
- Spray a skillet and cook 2 sandwiches at a time over medium for 3–4 minutes. Flip and cook 1–2 minutes more.
- Rest 1 minute, cut diagonally, and serve.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Bake Exactly Two Chicken Breasts
Rest the Chicken for Five Minutes
Shred and Add the Remaining Sauce
Prepare Eight Sourdough Slices
Freshly Grate Two Cups Cheddar
Start Four Sandwich Bases
Use Three Pineapple Rings Per Sandwich
Add the Second Cheese Layer
Spray and Heat the Skillet
Grill the First Side Three to Four Minutes
Finish the Second Side in One to Two Minutes
Rest One Minute Before Cutting
Preserve the Thirty-Five-Minute Plan
Keep the Four Sandwiches Consistent
Conclusion
Bake 2 chicken breasts at 350°F with half of 1 cup barbecue sauce for 20 minutes or to 165°F. Cool 5 minutes, shred, and mix with remaining sauce. Butter one side of 8 sourdough slices. On 4 bases layer ¼ cup cheddar, one-quarter chicken, 3 pineapple rings, and another ¼ cup cheddar; close. Grill two at a time over medium for 3–4 minutes, flip for 1–2 minutes, rest 1 minute, and cut.
Frequently Asked Questions
- → What temperature must the chicken reach?
The thickest part of each breast must reach 165°F after about 20 minutes at 350°F.
- → How many pineapple rings go in each sandwich?
Use exactly three thin rings per sandwich, for twelve rings across the four sandwiches.
- → Why is the barbecue sauce divided?
Half coats the chicken before baking, while the remaining half is mixed into the shredded cooked chicken.
- → How many sandwiches does the recipe make?
Eight bread slices make exactly four sandwiches or four servings in 35 minutes total.