Grilled Chicken & Pineapple Sandwich

Makes 4 sandwiches


  • 2 boneless skinless Smart Chicken breasts, split lengthwise

  • Canola oil, as needed

  • Kosher salt and freshly cracked black pepper, as needed

  • 4 brioche buns

  • 1 pineapple, cored and sliced into rings

  • ¼ cup mayonnaise

  • 2 tablespoons hot chili sauce, like Sriracha

  • 1 jalapeño, sliced (optional)

  • 1 cup pickled red onions (recipe follows)


Preheat a grill to high. Drizzle the chicken with canola oil and season with salt and pepper. Grill the chicken until it registers 165°F on an instant-read thermometer. Drizzle or brush the pineapple rings with a little canola oil and grill on each side. Be careful not to overcook the pineapple or it may fall apart. Mix the mayonnaise and chili sauce in a small bowl. Toast the bread/buns and spread a tablespoon or so of sauce over one side of each bun. To assemble, top with pineapple, jalapeño slices, pickled red onions, and chicken.

Ingredients (for the Pickled Red Onions)

  • 1 large red onion, thinly sliced

  • 1 cup apple cider vinegar

  • ½ cup red wine vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt


In a saucepan, bring the vinegars, sugar, and salt to a boil and pour over the onion. Let cool to room temperature. Store in the refrigerator for up to one week.