BBQ Chicken Pineapple Grilled Cheese (Print Version)
# Ingredients:
→ For the BBQ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 cup sweet and tangy BBQ sauce, divided
→ For the Sandwiches
03 -
8 slices thick-cut sourdough bread
04 -
2 cups sharp cheddar cheese, freshly grated
05 -
12 thin pineapple rings (fresh or canned)
06 -
4 tablespoons butter, softened
07 -
Cooking spray
# Instructions:
01 -
Heat your oven to 350°F. Place chicken breasts in a baking dish and coat with half the BBQ sauce. Bake for 20 minutes or until the internal temperature reaches 165°F and juices run clear.
02 -
Remove chicken from oven and let cool for 5 minutes. Using two forks, shred the chicken into bite-sized pieces. Mix the shredded chicken with the remaining BBQ sauce until well coated.
03 -
Spread butter on one side of each bread slice. Place all slices butter-side down on your work surface. This will be the outside of your sandwiches.
04 -
On the unbuttered side of 4 bread slices, layer in this order: ¼ cup cheese, ¼ of the BBQ chicken mixture, 3 pineapple rings, and another ¼ cup cheese. Top with remaining bread slices, butter-side up. Press gently to help everything stick together.
05 -
Heat a large skillet over medium heat and spray with cooking spray. Cook 2 sandwiches at a time, butter-side down, for 3-4 minutes until golden brown. Flip carefully and cook 1-2 minutes more until the second side is golden and cheese is melted.
06 -
Remove from heat and let cool for 1 minute. Cut each sandwich in half diagonally and serve immediately while the cheese is still gooey.
# Notes:
01 -
Fresh pineapple works best, but canned rings work too - just drain them well
02 -
Grate your own cheese for better melting than pre-shredded
03 -
Medium heat prevents burning while ensuring the cheese melts completely
04 -
The second side cooks faster, so watch carefully to avoid burning