10-12 small pretzel buns
5 boneless, skinless chicken breasts, thawed
2 red or green bell peppers, sliced thinly
1 can of sliced pineapple (in fruit juice, not syrup)
1 large yellow onion
1 tablespoon olive oil
1 – 8 ounce bar of Cabot Farmhouse Reserve Cheddar, thinly sliced
1 cup barbecue sauce
PREHEAT a large pan over medium heat, no higher! Slice onion very thinly, about 1/4 inch thick. Pour oil in pan, let heat for a minute. Add onions and toss to coat in the oil. Now, be patient! Do not touch them for at least 4-5 minutes. After about 5 minutes quickly stir them to redistribute around the pan and then leave them alone for another 5-7 minutes. Resist the temptation to stir them, lower the heat just a bit if needed. Do this for about 30 minutes. Cooking them this way lets the natural sugars come out and makes the onions deliciously sweet! Remove from heat when a dark golden brown, place in a bowl and cover until needed.
PREHEAT the outdoor grill on high.
PLACE chicken breasts, one at a time in a thick zip lock bag and pound with a rolling pin to flatten them out a bit. You will want them about 1/2″ thick. Place them on a plate and discard the bag.
PUT the chicken breasts on the grill and cook for about 7-8 minutes. Lower the grill heat a bit and flip the chicken over. ONLY flip ONCE. Cook them for another 5-7 minutes depending on thickness and your grill. Don’t over cook or they will be dry. You can test the doneness with a meat thermometer or be gently pressing them with your tongs. They should be as tender as the inside of your fist (when you make a gentle fist, the area in between your thumb and first finger). Remove chicken from grill and cover.
SLICE pretzel buns in half, top with sliced peppers, pineapple, chicken, sliced cheese and onions. Drizzle with some barbecue sauce and top with the bun. Serve hot.
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