Food

I Like My Chicken Tropicalized

A few weeks back, pre-Superbowl, I was reading a magazine that had a lot of yummy looking recipes for the big game. One that caught my eye was a barbecue pulled pork sandwich. Now, I don’t really love pork and I am  not a barbecue fan at all, but it just looked so good. That picture stirred a craving deep down inside my belly and I had to fill it, so I came up with my own version. Looks the same in a few aspects, but different ingredients altogether. (My version is gluten free, but yours does not have to be. Umm, should I dabble in poetry?!)

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I decided to start with a meat I like, and you can never go wrong with chicken! I knew I wanted to add pineapple, so I thought about what would go best with it…sesame seeds, cabbage, broccoli slaw and teriyaki sauce (this brand makes an amazing gluten free sauce if you need it) topped the list. Then of course you have to think about the star of the game…the bread. You probably remember how much I love BFree for a gluten free option, and one of their best, in my opinion, is the seeded bread. Well guess what, it comes in a sub roll too! So, I now had all of my ingredients, and the vision was coming to life, and so was my tummy -with lots of grumbles!

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Well guys, I have to say, when all was said and done, I was a very happy camper! The sandwich was delicious. The sweetness of the pineapple, mixed with the tang of the teriyaki, plus the crunch from the cabbage and slaw, oh boy…all I can really say is “mmmmm.” I used the crock-pot to cook my chicken and broiled the bread (so it was sturdy enough to hold all of the fixings), so the prep and actual cook time was really quick. It would be great for a party {maybe an Oscars get together this weekend} or even just a Monday night dinner {hey, that’s today}. Give it a go and let’s see if you prefer your chicken “tropicalized” as much as I do.

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Ingredients: 

  • Bread (I have to use gluten free, but you can choose whatever you like.)
  • 2 large chicken breasts
  • 1/2 cup teriyaki sauce
  • 4 slices pineapple
  • 1/2 cup cabbage
  • 1/2 broccoli slaw
  • 1 tablespoon sesame seeds
  • a crock-pot for the chicken and a broiler for the bread

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Directions:

  1. In the morning, put both chicken breasts (raw) in the crock-pot, on low, with the teriyaki sauce.
  2. When cooked, shred using two forks.
  3. If using fresh pineapple, slice it before you move on. That can be a time consuming process and you don’t want a cold, soggy sandwich.
  4. Broil the sandwich bread for just a couple minutes so it is more firm and won’t crumble as easy with all of the toppings. Keep an eye on it though, the bread can burn fast while broiling. (Not going to lie, I learned that the hard way!)
  5. Add your toppings and enjoy.

Bfree Gluten Free Bread, bfree, gluten free, us.bfreefoods.com, sarah instyle, easy dinner recipe, sandwich recipe, hawaiian chicken, Hawaiian chicken sandwich, food, recipes, yummy meals, tailgate recipes, pineapple recipes, chicken teriyaki, food blogger, chicago blgger

Bfree Gluten Free Bread, bfree, gluten free, us.bfreefoods.com, sarah instyle, easy dinner recipe, sandwich recipe, hawaiian chicken, Hawaiian chicken sandwich, food, recipes, yummy meals, tailgate recipes, pineapple recipes, chicken teriyaki, food blogger, chicago blgger

Signed with Style,

Sarah In Style, Sarahinstyle.com, Sarah Meyer

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