Chicken is by far our favorite meat in our household. I am always looking for new & creative ways to prepare it. One day when I was browsing one of my daily reads, this recipe popped up on her featured recipes. I was intrigued because Blair is loving grilling these days and he will absolutely love any type of meat that is pulled. Another thing that caught my eye was that the sauce in this recipe is Heinz 57, just like Jimmy Buffet enjoys on his cheeseburger. My whole childhood and up to the point of stumbling upon this recipe I thought he was talking about ketchup! My swim coaches were big fans of the song and I have countless memories of singing it with them. I didn’t know this sauce existed, you can say that I have been missing out. The sauce has an incredible balance of sweet and sour. The addition of the grilled pineapple on the chicken makes it oh so yummy. This will be making many appearances on my weekly menu this summer.
Pulled Hawaiian Chicken Sandwiches
1/2 cup Heinz 57 Sauce
Fresh pineapple, cored and sliced into 7 1/4″-1/2″ inch rings
2 Tbsp agave nectar or honey, plus more (if desired)
4 boneless, skinless chicken breasts
Fresh ground black pepper
6 buns or sandwich rolls
What you’ll do:
Heat grill to medium heat. Place one 1/2″ ring of pineapple into a food processor or blender and process. Puree, you’re looking for a sauce-like end-product. Pour the processed pineapple into a medium bowl and stir in the steak sauce, honey, and a couple of dashes of Tobasco. Taste and add honey if additional sweetness is desired. Remove 1/4 cup of sauce to use for basting and reserve the rest for serving.
Brush pineapple rings with olive oil and place on the grill. Cook for 5-7 minutes on each side, until the sugars start to caramelize and nice grill marks have developed.
Pound chicken breasts lightly, just to reach an even thickness. Brush the Hawaiian sauce on one side of the chicken breast and season liberally with salt and pepper. Place on the grill and cook until internal temps reach 170 (about 6-8 minutes), turning once halfway through. Before turning the chicken, baste with the remaining Hawaiian sauce.
Remove chicken and pineapple rings from the grill when done. Let chicken stand for 5-10 minutes before shredding with two forks. Add the chicken to a bowl and toss with the remaining Hawaiian sauce. Divide the pineapple rings and Hawaiian chicken between the 6 buns/sandwich rolls and serve warm.
Source: Confections of a Foodie Bride