These Grilled Chicken Sandwiches with Jalapeno Infused Pineapple and Lime are so easy to make and so fun to eat. I think pineapple is an under-utilized ingredient in savory dishes, but it adds such a complex sweetness and tropical flair to grilled proteins like chicken and seafood. I was recently inspired for this dish by a jalapeno-infused drink with pineapple juice I was served. It was a fantastic flavor combination in the drink, of course it would be delicious in a sandwich! I added in some super simple slaw for color and crunch, plus the easiest and creamiest lime spread. All together, these sandwiches just taste like summer. Whip some up and serve them with a margarita to be instantly transported to a warm vacation evening.
Making the Jalapeno-Tequila infused pineapple is super easy. Beyond slicing the pineapple and jalapenos, all there is to do is wait! The tequila and warm water draw out the punchy jalapeno flavor and the juicy pineapple slices soak it all up. I like to use coconut tequila for this because I think it adds an extra tropical note, but plain is fine as well.
Preparing the chicken by pounding it out to an even thickness helps it cook more quickly and lay more evenly on the sandwich. The key here is to drizzle them with just a *bit* of honey before grilling. The honey chars nicely on the grill, adding extra summer grill flavor to the whole sandwich.
The red cabbage slaw is the easiest, simplest slaw to throw together. Just slice the cabbage, mix with the oil, vinegar, and honey, and let it sit! The vinegar helps to break down the cabbage a little and meld the flavors together while it sits. I absolutely LOVE slaw on sandwiches. I think it provides the perfect pop of acid and crunch, like pickles on a burger.
And don’t forget the Creamy Lime Spread. Just 3 ingredients, but so much flavor. A creamy sauce helps melt the elements of the sandwich together, but the lime zest and juice add just enough citrus to brighten everything up. Honestly, I would make extra of this and put it on everything, nachos, tacos, breakfast sandwiches, avocado toast…
It couldn’t be easier to make either. Whisking together mayo, greek yogurt, lime zest and lime juice is all there is to it.
Melting the cheese over the grilled chicken adds another layer of creaminess of balance the spice of the peppers. Plus it gives the sandwich a classic summer feel!
Grilling the pineapple brings out its sweetness and adds even more depth of flavor to the finished sandwich. I love grilling fruit in the summer. It’s such a fun way to add sweetness to a dinner or bring unexpected char to a dessert. In this case, I think it helps tie the pineapple flavor to the other elements.
Stack it all up and get ready for one of the juiciest chicken sandwiches you’ve ever had! Sweet, spicy, creamy, and crunchy. It’s extremely satisfying, every bite through!
I hope you love these Grilled Chicken Sandwiches with Jalapeno-Infused Pineapple and Lime as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Grilled Chicken Sandwiches with Jalapeno Infused Pineapple and Lime
Equipment
- Grill
Ingredients
Chicken
- 4 chicken breasts
- kosher salt
- black pepper freshly cracked
- ½ tsp paprika
- olive oil
- 1 tbsp honey
Simple Slaw
- ½ small head red cabbage
- ½ cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp kosher salt
Creamy Lime Spread
- ¼ cup mayonnaise
- ¼ cup greek yogurt
- 3 limes
Jalapeno-Tequila Infused Pineapple
- 2 large jalapenos
- ½ one fresh pineapple, sliced
- ½ cup coconut or plain tequila
Other
- 5 large jalapenos
- 4 wheat buns
- 3 oz Chihuahua cheese (or any mild melting cheese), sliced
Instructions
Jalapeno-Tequila Infused Pineapple
- Chop the jalapenos, seeds and all, into a small dice. Arrange the jalapenos over the pineapple slices in a shallow baking dish. Pour the tequila over the pineapple, then fill the dish with hot water until all the pineapple is just barely submerged.
- Allow the pineapple to infuse for 2 ½ hours, then remove from the infusion and set aside.
Sandwiches
- Make the Red Cabbage Slaw: Shred the cabbage as thin as you can, into ribbons.In a bowl, mix the cabbage with the apple cider vinegar, olive oil, honey, and salt. Allow to marinate while you prepare the rest of the toppings.
- Halve the other 3 jalapenos and remove the seeds and membrane, to reduce the spice level if desired.Saute the japaleno halves in 2 tsp olive oil over low heat, until soft, about 15 minutes.
- Make the Creamy Lime Spread:Whisk together the mayonnaise, greek yogurt, zest from one whole lime, and juice from two limes.
- Pound the chicken breasts until even in thickness, so they grill evenly and more quickly. Season the chicken evenly with kosher salt, black pepper, the paprika, and drizzle with the honey and olive oil.
- Over high heat, grill the chicken breasts about 3 minutes per side, until cooked. After flipping the chicken breasts, place the cheese slices over the chicken so it will melt while the second side cooks.
- Lightly brush the pineapple slices and the split buns with olive oil. Grill each until just charred, about 2 minutes per side for the pineapple and 1 minute for the buns.
- Assemble the sandwiches: Spread creamy lime spread over the bottom bun, then top with some slaw, a chicken breast, a couple sautéed jalapenos, pineapple slices, and the top bun.
- Serve, with plenty of napkins and maybe a margarita!
Notes
Come see what’s happening on Instagram!
Let’s see your skills! Tag me in your pictures @fortheperfectbite on Instagram.
Subscribe to our newsletter and never miss a recipe!
