Makes 4 sandwiches
Ingredients
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)
Directions
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
Directions
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.