Saturday, March 21, 2009

CARIBBEAN CHICKEN SALAD SANDWICHES

This is one of the easiest recipes I have, but it is also a bit unappetizing to look at. Sorry. It makes very tender chicken with lots of flavor. My kids love it for dinner, but my husband seems to think it’s more of a lunch. We sometimes have it on the King’s rolls and sometimes on buns. It is a very wet chicken mixture so I’d advise putting it on the rolls or buns right before eating as the bread will get soggy. It’s a bit messy but we just use forks to eat whatever falls off the bread and onto the plate. I usually use green onion, not chives, but forgot this time. My kids were glad. I was sad since it would have helped the photo a little at least and I like the addition.
4 boneless, skinless chicken breasts
Crushed pineapple, drained
1 bottle Teriyaki Baste and Glaze
Chives, chopped
King’s Hawaiian Sandwich Rolls

Chop chicken into bite-sized pieces. Heat small amount of oil in skillet. Cook chicken for 3-5 minutes. Add pineapple and teriyaki baste. Cook until thoroughly heated, stirring often. Stir in the chives. Serve on sandwich rolls.

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