Chicken and Pineapple Sandwiches

by Editorial Staff

The chicken fillet and pineapple slices for these sandwiches are grilled and served with toasted buns made from whole grain flour.

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Main Dish
Servings (Default: 4)

Ingredients

Curineo fillet without skin – 4 halves, 180 g each
Fresh pineapple (peeled) – 4 slices 1 cm thick
Whole grain or regular burger buns – 4 pcs.
Salt – 0.5 teaspoon.
Ground black pepper – 0.25 teaspoon.
Vegetable oil
Lime juice – 0.25 cups
Mayonnaise (optional)
Basil – 4 leaves

Instructions

Preheat grill to medium-high heat. Grease the grill rack with vegetable oil.
Season chicken fillets with salt and pepper on all sides. Place on grill and cook 5-6 minutes per side, brushing with lime juice occasionally, until the internal temperature reaches 74°C (165°F).
Place pineapple slices on grill and cook 2-3 minutes per side until charred.
Toast the burger buns in a toaster or under a broiler. Spread mayonnaise (if using) on the inside surfaces of each bun. Assemble each sandwich by placing one chicken fillet, one pineapple slice, and one basil leaf between the two halves of the bun.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.