Grilled Chicken Pineapple Sliders Recipes

GRILLED CHICKEN SLIDERS

Steps:

• For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
• Twenty minutes before cooking, fire up the grill.
• For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
• Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
• Serve the chicken with rolls and fixins and let everyone build their own sliders.

GRILLED CHICKEN PINEAPPLE SLIDERS

Steps:

• Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
• Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.

PINEAPPLE GRILLED CHICKEN RECIPE

Steps:

• In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves.
• Add chicken to marinade.
• Cover and refrigerate for at least 4 hours or overnight.
• Remove chicken from fridge and preheat grill to medium high heat.
• Grill the chicken for a couple of minutes on each side, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

PINEAPPLE CHICKEN SLIDERS

Steps:

• Drain pineapple, reserving 2 teaspoons juice. In a large bowl, combine carrot, onion, 1 tablespoon soy sauce, garlic powder and drained pineapple. Add chicken; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Place rolls on a greased 15x10x1-in. baking pan, cut side up. Broil 4 in. from heat until toasted, 30-60 seconds. Remove from pan; keep warm., Add burgers to same pan. Broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side., Meanwhile, in a small bowl, mix sour cream, mayonnaise, ginger, remaining soy sauce and reserved pineapple juice. Serve burgers on rolls with lettuce and sauce.

GRILLED PINEAPPLE CHICKEN SANDWICHES

Steps:

• MARINADE.In shallow dish or gallon zip-lock bag, combine brown sugar, ginger, soy sauce and reserved pineapple juice: mix well.
• Place 1 chicken breast half, boned side up between to pieces of plastic wrap or waxed paper.
• Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/45 inch thick.
• Repeat with remaining chicken breast.
• Place chicken breasts in marinade, turning to coat all sides.
• Cover, refrigerate 45 minutes.
• Drain chicken, reserving marinade.
• Grill chicken breast on medium, 8 - 10 minutes or until chicken is fork tender and juices run clear. Turning once and brusing with marinage.
• Place pineapple rings on grill when turning chicken, cook until thoroughly heated, turning once and brushing with marinade.
• Cut rolls. On bottom half of each roll. layer spinach leaves, chicken breast half, pineapple ring and top with spinach leaves.
• Serve with Mustard.

GRILLED CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Heat gas or charcoal grill. In small bowl, combine taco sauce and honey; mix well. To make mayonnaise mixture for rolls, in another small bowl, combine mayonnaise and 2 teaspoons of the taco sauce mixture; blend well. Refrigerate until serving time.
• Sprinkle chicken breast halves with seasoned salt. Brush chicken with about 1 tablespoon taco sauce mixture.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once or twice and brushing occasionally with taco sauce mixture. Discard any remaining taco sauce mixture.
• Top each chicken breast half with cheese slice to melt. Place pineapple slices on grill; cook 2 minutes. To toast rolls, place cut side down on grill during last 30 seconds of cooking time.
• Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.