Hawaiian BBQ Chicken Muffin Sandwich

1 Servings
10 Prep Time
15 Cook Time

Island flavor meets Nooks & Crannies® perfection.

Pineapple
 

Ingredients

1 Thomas’® Original English Muffin
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 slice pineapple
1 chicken breast
4 tablespoons barbecue sauce
Juice of 1 lime

Directions

1. Toast English muffin on grill or in toaster and set aside. 2. Grill peppers and pineapple over medium heat/flame, carefully flipping until they begin to soften. Move peppers and pineapple to the top rack of the grill, or to a foil pan on the grill grate to continue cooking without direct heat. 3. Place chicken on hot grill and brush with barbecue sauce and a squeeze of lime juice. Cook about 6 minutes per side, adding more barbecue sauce and lime juice as it cooks. 4. Place chicken breast on English muffin base. Remove peppers from grill and cut into slices. Top chicken breast with grilled pineapple slice and 1 slice of each pepper color. Enjoy!
Hawaiian BBQ Chicken Muffin Sandwich Island flavor meets Nooks & Crannies® perfection. 1 servings 1 Thomas’® Original English Muffin 1 large red bell pepper 1 large yellow bell pepper 1 large orange bell pepper 1 slice pineapple 1 chicken breast 4 tablespoons barbecue sauce Juice of 1 lime 1. Toast English muffin on grill or in toaster and set aside. 2. Grill peppers and pineapple over medium heat/flame, carefully flipping until they begin to soften. Move peppers and pineapple to the top rack of the grill, or to a foil pan on the grill grate to continue cooking without direct heat. 3. Place chicken on hot grill and brush with barbecue sauce and a squeeze of lime juice. Cook about 6 minutes per side, adding more barbecue sauce and lime juice as it cooks. 4. Place chicken breast on English muffin base. Remove peppers from grill and cut into slices. Top chicken breast with grilled pineapple slice and 1 slice of each pepper color. Enjoy! Hawaiian BBQ Chicken Muffin Sandwich