Spicy Pineapple Crispy Chicken Sandwich
Offer a crispy chicken sandwich with trendy sweet and spicy appeal by topping it with jalapeño jam, avocado aioli, picked red onion and a perfectly grilled Del Monte® Pineapple Slice. It has the perfect combination of textures and balance of acidity, spice and sweetness.
Yield 12 Servings (5 oz chicken portion)
| Ingredient | Measure |
|---|---|
| Del Monte® Pineapple Slices in 100% Juice | 12 each |
| Breaded Chicken Thigh, or Breast, boneless, skinless | 3 3/4 lbs (5 oz each) |
| Jalapeños, fresh think slices | 36 each |
| Ciabatta Bun | 12 each |
| Butter, room temperature | 1/4 cup |
| Avocado Aioli | 3/4 cup |
| Pickled Red Onion | 6 Tbsp |
| Jalapeño Jam | 3/4 cup |
TIP
To make an avocado aioli blend 2 to 3 parts mayonnaise with 1 part guacamole or mashed avocado and season to taste with roasted garlic.
For a grilled chicken thigh sandwich, marinate the chicken thighs for 6 to 12 hours in a blend of Del Monte® Pineapple Juice, minced garlic and ginger, soy sauce and olive oil. See Pineapple Marinade recipe.
Directions:
- Separate the pineapple slices from the juice and pat dry; reserve for service.
- To order, fry chicken in a 350˚F fryer to an internal temperature of 165˚F and golden brown.
- While chicken is frying, grill the pineapple and jalapeño slices on both sides to heat and create grill marks. Butter the heel and crown of the bun with ½ teaspoon each of butter and grill or toast.
- Spread the bottom bun with 1 tablespoon avocado aioli, top with chicken, grilled pineapple slice, ½ tablespoon pickled onion, and 3 grilled jalapeno slices.
- Spread the top of the bun with 1 tablespoon jalapeño jam and cover the sandwich. Serve immediately.
- Separate the pineapple slices from the juice and pat dry; reserve for service.
- To order, fry chicken in a 350˚F fryer to an internal temperature of 165˚F and golden brown.
- While chicken is frying, grill the pineapple and jalapeño slices on both sides to heat and create grill marks. Butter the heel and crown of the bun with ½ teaspoon each of butter and grill or toast.
- Spread the bottom bun with 1 tablespoon avocado aioli, top with chicken, grilled pineapple slice, ½ tablespoon pickled onion, and 3 grilled jalapeno slices.
- Spread the top of the bun with 1 tablespoon jalapeño jam and cover the sandwich. Serve immediately.
