Get ready to elevate your grilled cheese game with this mouthwatering BBQ Chicken Pineapple Grilled Cheese sandwich! This isn’t your ordinary lunch staple—it’s a flavor-packed meal that combines the smoky sweetness of barbecue sauce, juicy shredded chicken, tangy pineapple, and gooey melted cheese between perfectly toasted bread.
I created this recipe on a rainy Saturday when I was craving something comforting yet exciting. The combination might sound unconventional, but trust me—the sweet and savory balance creates a sandwich experience that will have everyone asking for seconds. It’s the perfect way to transform leftover chicken into something spectacular!
Why You’ll Love This
- Perfect balance of sweet, tangy, and savory flavors in every bite
- Uses simple ingredients you likely already have in your kitchen
- Great way to repurpose leftover rotisserie or grilled chicken
- Kid-friendly but sophisticated enough for adults
- Ready in under 45 minutes for a quick weeknight dinner
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup sweet and tangy BBQ sauce, divided
- 8 slices thick-cut sourdough bread
- 2 cups sharp cheddar cheese, freshly grated
- 12 thin pineapple rings (fresh or canned)
- 4 tablespoons butter, softened
- Cooking spray
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from heat and let cool for 1 minute. Cut each sandwich in half diagonally and serve immediately while the cheese is still gooey.
Tips & Variations
- For extra flavor, add a thin layer of cream cheese to the inside of the bread before assembling.
- Try different BBQ sauces—spicy, smoky, or honey BBQ all work beautifully.
- If fresh pineapple isn’t available, well-drained canned pineapple works too.
- For a spicy kick, add sliced jalapeños or a sprinkle of red pepper flakes.
- Make it vegetarian by substituting the chicken with smoked tempeh or extra cheese.
- Prep the BBQ chicken mixture ahead of time for even quicker assembly.
Serving Suggestions
Serve these indulgent sandwiches with a simple side salad dressed with a light vinaigrette to balance the richness. The fresh greens provide a perfect contrast to the hearty sandwich. For a more substantial meal, pair with sweet potato fries or a cup of tomato soup for dipping.
If you’re serving these for a casual gathering, cut them into quarters and arrange on a platter with extra BBQ sauce on the side for dipping.
Notes
- For the crispiest exterior, make sure your skillet is properly preheated before adding the sandwiches.
- If your bread is browning too quickly but cheese isn’t melting, lower the heat and cover the pan.
- Leftover assembled sandwiches can be stored in the refrigerator for up to 2 days. Reheat in a skillet for best results.
- Pat the pineapple pieces dry with paper towels to prevent the sandwich from becoming soggy.
FAQs
Can I use a panini press instead of a skillet?
Absolutely! A panini press works wonderfully and creates beautiful grill marks. Cook until the cheese is melted and bread is golden brown.
What’s the best bread to use?
Sourdough is my favorite for its sturdiness and flavor, but any thick-cut bread like Texas toast, ciabatta, or artisan white bread works well.
Can I make this with leftover pulled pork instead of chicken?
Yes! Pulled pork makes an excellent substitute and pairs beautifully with the BBQ sauce and pineapple.
How can I prevent my sandwich from getting soggy?
Make sure to pat the pineapple dry before adding it, and don’t overdo the BBQ sauce. Also, cooking the bread until golden and crisp helps create a barrier against moisture.
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