Tropical Flavor Awaits You. This sandwich is a culinary journey to the islands with its succulent grilled chicken, sweet pineapple, and creamy coconut sauce.
Ingredients
Scale:
4 boneless, skinless chicken breasts, about 6 ounces each
1/4 cup low-sodium soy sauce
2 tablespoons olive oil
3 tablespoons brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon ground black pepper
1/2 cup full-fat coconut milk
1 tablespoon freshly squeezed lime juice
1 tablespoon honey
1/4 teaspoon salt
4 whole grain or brioche sandwich buns, toasted
1 cup fresh pineapple rings (grilled or fresh)
1 avocado, sliced
1 cup mixed greens or arugula
Fresh cilantro for garnish
Instructions
In a medium bowl, whisk together soy sauce, olive oil, brown sugar, grated ginger, minced garlic, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over. Seal and refrigerate for at least 1 hour, preferably overnight.
Preheat your grill to medium-high heat (about 375°F).
Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes per side until cooked through (internal temperature of 165°F).
In a small bowl, mix together coconut milk, lime juice, honey, and salt to make the coconut sauce.
If using fresh pineapple, grill the rings for about 2-3 minutes per side until slightly caramelized.
Toast the sandwich buns on the grill for 1-2 minutes until golden brown. Assemble the sandwiches by layering grilled chicken, grilled pineapple, avocado slices, and mixed greens on the bottom half of each bun.
Drizzle the coconut sauce over the fillings and top with the other half of the bun. Garnish with fresh cilantro and serve immediately.
