Recipe Swap: Hawaiian Chicken Sandwiches

Are you feeling too hot to cook?  If so, this edition of A Taste of Home Cooking Recipe Swap will be perfect for you.  I submitted the Korean Style Short Ribs which create melt-in-your-mouth amazingness in the crockpot without heating up the kitchen.

This month, I had the hostess herself, Sarah of A Taste of Home Cooking.  If I didn't know better I'd say that there was a recent obsession with Hawaiian Chicken Sandwiches in the blogging world.  I found it a little ironic that a recent June Recipe Swap recipe was very similar and yet each had their own distinct tastes to them.  It's as if we were to take the famous Shakespeare quote and say "What's in a name?  That which we call a Hawaiian Chicken Sandwich.  By any other name would taste just as delicious." :)

Bloggers LOVE this recipe.  And I can see why.  It's ridiculously simple and utilizes ingredients that you probably have on hand.  Oddly, I realized this is the first chicken "patty" sandwich that we'd ever made and I can assure you it won't be our last.  It really is a nice departure from beef/turkey burgers all summer.  I wasn't sure from the directions which way to halve my chicken.  I ended up cutting it horizontally so that my chicken was really skinny.  I hate trying to wrap my mouth around gigantic sandwiches so this worked to our advantage lol.  We omitted the cheese and mayo to save on calories and added some rings of grilled onion to amp up the flavor.

But which of the Hawaiian Chicken Sandwiches did I like better, you ask?  The Pulled Hawaiian Chicken Sandwich from last time or this Hawaiian Chicken Sandwich?  Well, as I'm a sucker for saucy things, I'd say the Pulled version for its flavor but this one wins for ease.  You can't go wrong with either one!

Don't forget to enter my Beer Flats giveaway and check back later this week for the two-part dessert finale of Emily and my Seasonal Summer Fruit and Veggie Extravaganza!

One Year Ago: Baked Squash and Baked Green Bean Fries

Hawaiian Chicken Sandwiches

Yields: 4 Sandwiches

Ingredients

• 2 large boneless skinless chicken breasts
• 1 large can pineapple rings (8 rings)
• 2 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 2 teaspoons Dijon mustard
• 4 slices provolone cheese (optional)
• Red onion rings (optional)
• 4 hamburger buns or kaiser rolls
• Smear of mayonnaise (optional)

Directions

1. Pound out the chicken breasts until they are a uniform thickness.  Slice each into two pieces (It wasn't clear which way to cut but I did mine horizontally so that the chicken was nice and thin).
2. Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard.  Marinate the chicken overnight in the juice mixture.
3. Prepare your grill.  Grill the chicken for about 15 minutes, flipping once halfway through.  If desired, add the cheese with 3 minutes left.  While the chicken is grilling, add the pineapple rings and onions, turning once.  If desired, smear some mayonnaise on the buns then top with a piece of chicken and two pineapple rings each.

Source: Originally from So Tasty, So Yummy as seen on and submitted by A Taste of Home Cooking