About the Recipe
Ingredients
Sarah Beth's Aloha Rub: A Little Sweet, A Little Heat
chicken breasts
fresh pineapple
sliced, baby Swiss cheese (or Swiss cheese of your choice)
brioche or pretzel buns
real butter
Preparation
Split and open each chicken breast. Tenderize.
Rub breasts, on both sides, with Sarah Beth's Aloha Rub. Use a little, or use a lot. Let sit in the refrigerator at least an hour.
Cut fresh pineapple. I simply used a knife to remove the top and bottom and shell of the pineapple. Cut into 1/2 inch slices and core with paring knife. One slice is needed for each sandwich.
Lightly sprinkle with Sarah Beth's Aloha Rub and refrigerate until ready to grill chicken.
Butter the inside of buns.
Grill until internal temp reaches 165 degrees Fahrenheit. I used a cast iron griddle on a gas grill. The chicken will cook fast, so grill pineapple slices, simultaneously, until nicely seared.
When chicken is finished cooking, top with Swiss cheese while still on the grill. Remove from grill, cover with foil, and let rest until buns have been toasted.
Toast buns on grill until golden brown.
Place chicken breasts on buns, and top with pineapple slices. Enjoy the sweet and savory goodness!