Emancipate yourselves from mental slavery. None but ourselves can free our minds...

I am forever trying to jazz up a plain boneless skinless chicken breast. I cherish them because they are a nice lean source of protein, but so often they come across as dry and boring. I have today, a very simple grilled chicken sandwich, with the highlight being grilled pineapple. I think grilled fruit on a sandwich is perfect for a summer cookout. I marinated the chicken in pineapple juice, soy sauce, brown sugar, and Dijon mustard. It is an excellent marinade considering you achieve a salty flavor through the soy, sweetness from the sugar and pineapple juice, in addition to a clever bite from the Dijon. I also mixed mayo with a little Sriracha as the base spread for the sandwich. A sharp dill pickle is a pleasant accompaniment along with grilled potato wedges. I encourage you to add this recipe to your summer rotation for grilled chicken.  

Ingredients

1 large boneless, skinless chicken breast

1 small can of pineapple rings, 4 slices

1 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp Dijon mustard
3 T mayonnaise
1 T Sriracha

2 hamburger buns or Kaiser rolls

2 slices of Swiss cheese

Pound out the chicken breast and cut into two pieces.  Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken for 4 hours or overnight in the juice mixture. I preferred the overnight marinade best. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese to the chicken when there is 3 minutes remaining. At this time I also placed the buns face down on the grill. While the chicken is grilling, add the pineapple rings halfway through, turning once. Combine mayo and Sriracha, spread on the grilled buns. Place chicken and pineapple, enjoy!

** This makes 2 good sized sandwiches, but may easily be adjusted for more. If you are making 4 or more sandwiches, I would use fresh pineapple if it looks good, and then just get a can of pineapple juice for the marinade. 

Until tomorrow...Peace.