Grilled Chicken Pineapple Sandwich

This grilled chicken sandwich with pineapple and guacamole is the perfect summer lunch or dinner!

If you’re looking for an easy recipe that’s packed with flavor, look no further! You’ll love this chicken sandwich recipe as it’s:

• A great excuse to fire up the grill.
• Can be prepped a day ahead of time.
• Makes for delicious leftovers.
• Easily adjusted to be low-carb.

How to make this recipe low-carb

The best part of this recipe is the combination of pineapple and marinated grilled chicken. So, if you’re on a low-carb diet, simply leave out the bread and place the chicken over a salad instead.

While there’s only 1 tablespoon of honey for 1 pound of chicken, feel free to use monk fruit instead of honey for a zero-carb sweetener. 

No Grill? No Problem!

If you don’t have a grill, no worries! You can easily cook the chicken over the stove (I recommend using a cast iron pan for even cooking) or on an electric griddle, like a George Foreman.

 

Print Recipe

Grilled Chicken Pineapple Sandwich

 

This grilled chicken sandwich with pineapple and guacamole is the perfect summer lunch or dinner

 

Prep Time45 minutes mins

Cook Time8 minutes mins

 

Course: Main Course

Keyword: Grilled Chicken Pineapple Sandwich

Servings: 4

Calories: 378kcal

Ingredients

For the marinade:

• 2 tablespoons low-sodium sodium sauce or coconut aminos
• 1 ½ tablespoons rice vinegar
• 1 tablespoon honey
• 1 clove garlic minced
• ½ teaspoon grated fresh ginger
• Pinch red pepper flakes

For the sandwiches:

• 1 pound chicken breasts
• 4-8 fresh slices pineapple
• ½ cup fresh guacamole or avocado sliced
• 4 whole wheat buns or 8 slices whole grain bread

Optional additional toppings of choice, such as:

• Lettuce
• Tomato
• Onion
• Jalapeno slices
• Barbecue sauce

Instructions

• In a small bowl, whisk together marinade ingredients and set aside.
• Place chicken breasts on a cutting board and cover with a piece of parchment paper. Using a meat tenderizer (you can also use a heavy rolling pin), pound chicken to an even ¾-inches. Cut chicken into four 4-ounce pieces and place in a zip-top bag. Pour in marinade, seal the bag, and give it a good shake. Let chicken marinade for at least 30 minutes.
• When ready to cook, heat the grill on high. Heat for 15 minutes before adding chicken. Carefully place chicken on the grill and cook for about 4 minutes per side, or until it reaches an internal temp of 165 F. Remove chicken from the grill and let rest for 5-10 minutes.
• Optional: if you want to grill your pineapple, add pineapple slices to the grill along with the chicken. Cook for 2-3 minutes per side, or until pineapple is lightly browned. Remove from heat and set aside.
• To assemble sandwiches, place one chicken breast on a bun or slice of bread. Top with 2 tablespoons guacamole (or avocado slices), 1-2 slices of pineapple, and any additional toppings of choice. Dig in! Store leftover chicken in an airtight container in the fridge for up to 4 days.

Notes

Nutrition

 

Servings 4 | 378 Calories per Serving

 

30 g protein; 9 g fat; 2 g saturated fat; 83 mg cholesterol; 42 g carbohydrate; 5 g fiber; 14 g sugar

 

*Nutrition facts assume chicken soaks up all the marinade, and each sandwich has 1 slice of pineapple and a whole wheat hamburger bun. Note carbs and calories will vary depending on the type of bread you use.