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Hawaiian Chickwich

DSC_2672Lunch today was a sandwich, of sorts. It was one of those days where I look in the fridge and am confronted with two chicken breasts and not much else. In my recent pineapple-obsession, I have tins of cut pineapple lying around, and there's always bacon.... So sandwich it is. And it worked really well! The possibilities are endless for this one - you could do a ham and cheese sandwich, a BLT, a cheese and pickle... you get the idea.
Courses ,
Servings 1
  • 1 chicken breast
  • 2 pineapple rings
  • 2 slices of bacon
  • 1 tomato
  • .5 tablespoons mayonnaise
  • 1 pinch salt and pepper
  1. First, cook the bacon in a skillet until it's crispy. Remove from the skillet and set aside.

  2. Butterfly the chicken breast and season with salt and pepper. Cook the chicken in the same skillet in the tasty bacon fat. Cook for about 5 minutes on one side, then flip over and cook until done. This depends on how thick the chicken breast is. I covered the skillet and let the chicken steam/cook.

  3. Meanwhile, grill the pineapple rings on a grill pan, so you get those nice lines! Set them aside and once your chicken is more or less cooked, transfer it to the grill pan to soak up the pineapple juices for about 4 minutes. Also puts those lovely lines on the chicken.

  4. While everything is cooking, slice the tomato.

  5. As my butterflied chicken was still quite thick, I sliced it in half so I had two thinner bits of chicken more or less the same size. Smear the mayonnaise on one half and then assemble the chickwich: mayo, bacon, pineapple rings, tomato. Top with the other half.