Catching Up Over BBQ Chicken and Pineapple Grilled Cheese
Alright, so let me tell you about the time I accidentally invented this sandwich. It was a Saturday, I had leftover BBQ chicken staring me down, a can of pineapple I bought for reasons I can’t quite recall (impulse aisle strikes again), and a fridge with, well, not a lot else. And you know what? I just tossed it all together with cheese on bread, grilled it up, and holy smokes, it was like the clouds parted. Sometimes the kitchen gods just smile down on your laziness. Anyway, if you’re game for something sweet, savory, gooey, and a little wild—this BBQ Chicken and Pineapple Grilled Cheese is for you. Also, once I dropped the pineapple on the floor and still used it, but, eh, five second rule?
Why I Keep Coming Back to This Sandwich
I make this when I need something that feels like a mini-vacation for my tastebuds (and when I can’t be bothered to roast a chicken from scratch). My family goes totally bonkers for it—especially my brother, who insists it’s like a Hawaiian pizza, only better (don’t tell my cousin in Naples, she’ll never forgive me). And honestly, it’s a lunchtime lifesaver on those days when the fridge looks bare but I still wanna eat something warm and satisfying. Sometimes the cheese oozes out the side and makes this crispy edge in the skillet… that’s the best bite! Oh, and if you’ve ever been let down by a bland sandwich—this will make you a believer again.
The Stuff You’ll Need (But Swap Where You Like)
- 2 cups cooked BBQ chicken (I use rotisserie when I’m being lazy; shredded leftover grilled chicken works too)
- 4 slices of sturdy bread (sourdough is my go-to, but I once used supermarket white bread in a pinch and, honestly, it was just fine)
- 1/2 cup pineapple chunks, patted dry (fresh is great, but canned is honestly easier—my grandmother swore by Dole, but hey, whatever’s cheapest works)
- 4 slices sharp cheddar cheese (I’ve mixed in Monterey Jack when I ran out and it was still good!)
- 2 tablespoons butter (real butter is best, but margarine will do if that’s all you have)
- 1-2 tablespoons red onion, thinly sliced (totally optional, but I like the bite)
- Extra BBQ sauce for drizzling (I love Sweet Baby Ray’s, but homemade works if you’re ambitious)
How I Make This (With a Few Side Tracks)
- Butter the bread. You know the drill—just smear one side of each slice. I use way too much butter, but that’s probably why my jeans are tight. Oh well.
- Build your masterpiece. Lay two slices, butter-side down, on a plate or straight on the counter (who needs extra dishes?). Layer on the cheese, then a pile of BBQ chicken, some pineapple chunks, a sprinkle of onion, and a drizzle of extra BBQ sauce—don’t go too crazy, or it’ll get soggy.
- Top with the other bread slices, butter-side up. Give them a little press so nothing escapes.
- Heat a skillet over medium. Nonstick is easiest, but I’ve used cast iron and it gets a great crust. Pop those sandwiches in, cook about 3-4 minutes until golden, then flip (gently, or everything will tumble out. Ask me how I know…)
- Cook the other side another 3ish minutes. If the cheese isn’t melty by then, I sometimes cover the pan for a minute. This is where I sneak a taste of the fallen cheese bits—chef’s treat.
- Slice and serve! Diagonally just tastes better, right? Don’t fight me on this.
Notes (AKA What I’ve Messed Up Before)
- Once I used too much pineapple and it made the bread soggy. Actually, less is more here—just enough for a bite of sweet now and then.
- If you use supermarket BBQ chicken, watch out for bones. I bit into a tiny one once, so now I always double check.
- Cheese matters more than you’d think. Mild cheddar is okay, but something with sharpness really pops against the pineapple. I tried with mozzarella once and it was… fine, but not magical.
Things I’ve Tried (And the One I Won’t Do Again)
- Swapped pineapple for mango—pretty tasty, actually! A little mushier, but nice.
- Used leftover pulled pork instead of chicken. Oh wow, that was a winner. Smoky, sweet, all the good stuff.
- Added sliced jalapeños. Good for spice fiends, but way too hot for my mum.
- Once tried using rye bread. Nope. Just… no. The flavor clash was too much for me. If you love rye, you do you!
What If I Don’t Have a Fancy Pan?
I always say you need a nonstick or cast iron skillet, but honestly, I’ve made this in a regular old frying pan and even on a sandwich press (like those George Foreman things). No pan? I’ve toasted it under the grill (broiler for my American pals) and just flipped it halfway, though it’s a bit messier.
Keeping Leftovers (If There Are Any)
Store any leftovers in the fridge, wrapped up tight. They’ll keep for about 2 days. But honestly, in my house, it never lasts more than a day—I caught my brother eating the last half at midnight once. To reheat, a skillet works best; the toaster oven is good too. Microwaving gets it kind of rubbery, but desperate times, right?
How We Like to Serve It (or, Our Weird Traditions)
I usually cut these into triangles (because, childhood nostalgia), and serve with kettle chips or, if I’m feeling fancy, a quick salad. My dad insists on dipping his in extra BBQ sauce, which is a mess but, hey, he’s happy. One time I made a batch for a picnic and wrapped them in foil—total hit, though the cheese was a bit less gooey by then.
Stuff I’ve Learned (The Hard Way)
- Don’t rush the grilling. I once cranked up the heat to get it done faster—the outside burned before the cheese melted. Low and slow, every time.
- Dry the pineapple chunks really well, or you’ll get a soggy sandwich. Trust me, it’s worth the extra 30 seconds.
- Let the sandwich rest for a minute before slicing. Sounds fussy, but you’ll thank me—less cheese volcano.
BBQ Chicken and Pineapple Grilled Cheese: Your Burning Questions
- Can I make it vegetarian?
- Absolutely! Swap the chicken for jackfruit (there’s a good guide over at The Edgy Veg) or just double up on the cheese and pineapple. I think it’s still pretty tasty.
- What’s the best kind of BBQ sauce?
- I use whatever’s lurking in my fridge, but I lean toward something smoky and a little sweet. Homemade is lovely, but let’s be real, store-bought is fine.
- Can I freeze these sandwiches?
- Eh, I’ve tried. They get a bit soggy after thawing, but you can rescue them a bit with a hot skillet. Not my favorite way, though.
- Do I have to use cheddar?
- Nope! Pepper Jack, Swiss, even Gouda—go nuts. Just make sure it melts well.
- Can I prep anything ahead?
- Yep, you can mix the chicken, pineapple, and BBQ sauce ahead, then just assemble and grill when you’re hungry. But fresh is best for that gooey cheese pull.
And if you do end up with a BBQ sauce stain on your favorite shirt, well, join the club. That’s what aprons are for—or, in my case, a succession of old t-shirts I already ruined from previous recipes.