My granddaughter called one afternoon, full of stories about her school talent show—singing and dancing and all that excitement. I was digging into the fridge when I spotted leftover BBQ chicken and canned pineapple. It felt right to turn those into something special.
I shredded the chicken, mixed in extra sauce, and layered it with cheddar and juicy pineapple between two thick slices of sourdough. When I grilled it, the kitchen filled with sweet, smoky aroma that pulled her right into my cozy little kitchen, even over video chat.
She watched as the cheese melted into gooey ribbons and the pineapple warmed just enough to taste caramelized. She took one bite and paused—“Nana, you should open a café!” she teased. I laughed, telling her that as long as I have my skillet and a few simple ingredients, I have my café right here at home.
Short Description
A warm, melty grilled cheese sandwich loaded with tender BBQ chicken and sweet pineapple—this BBQ Chicken And Pineapple Grilled Cheese brings smoky, savory, and tropical flavors together in one satisfying bite.
Key Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup sweet and spicy BBQ sauce, divided
- 8 slices thick bread (sourdough recommended)
- 2 cups extra-sharp cheddar cheese, grated
- 12 thin pineapple strips (fresh or canned)
- Butter, softened (for grilling)
- Nonstick spray
Tools Needed
- Oven-safe baking dish
- Forks (to shred chicken)
- Large bowl
- Skillet or grill pan
- Spatula
Cooking Instructions
Step 1: Cook & Shred the Chicken
Preheat oven to 350°F (175°C). Place chicken in baking dish, coat with ½ cup BBQ sauce. Bake 20 minutes until internal temperature reaches 165°F and chicken is fully cooked. Shred with two forks and toss with remaining ½ cup sauce.
Step 2: Prep the Sandwich
Butter one side of each bread slice. Lay four slices butter side down. Sprinkle ¼ cup cheddar cheese on each, top with shredded BBQ chicken and three pineapple strips, then another ¼ cup cheese. Cap with remaining bread, butter side up. Press gently.
Step 3: Grill
Heat skillet or grill pan over medium heat and lightly spray with nonstick spray. Grill two sandwiches at a time for 3–4 minutes per side, until cheese melts and bread is golden brown. Repeat with remaining sandwiches.
Step 4: Serve
Cut each sandwich in half and serve while hot and gooey.
Why You’ll Love This Recipe
Flavor Explosion: Tangy BBQ, sharp cheddar, and sweet pineapple combine for a lively taste adventure.
Quick & Comforting: Pre-cooked chicken makes assembly fast—dinner and comfort in minutes.
Perfect for Any Meal: Great for lunch, dinner, or a fun weekend treat.
Kid-Friendly: The melody of gooey cheese and sweet fruit is a hit with younger family members.
Meal-Prep Ready: Prep chicken ahead; grill just before serving for maximum freshness.
Mistakes to Avoid & Solutions
Dry Chicken: Shredding immediately after baking can dry it. Shred right in the sauce, not after toasting.
Burned Bread: Use medium heat—don’t rush the browning, check under the sandwich if needed.
Soggy Center: Pat pineapple strips dry before assembly to avoid excess moisture.
Uneven Melting: Press sandwich gently while grilling and cover skillet lightly with foil if cheese isn’t melting fully.
Cheese Seepage: Don’t overload with cheese—2 cups total worked evenly for 8 slices.
Serving and Pairing Suggestions
Pair each sandwich with a crisp green salad or coleslaw for balance
Serve with extra BBQ sauce or chili sauce for dipping
Offer as a buffet option for casual gatherings—cut into smaller wedges
Great alongside a glass of iced tea or a citrusy drink to contrast sweetness
Storage and Reheating Tips
Store: Wrap cooled sandwiches in foil and refrigerate up to 2 days
Reheat: Grill on medium-low for 3–4 minutes each side until cheese melts again
Microwave Tip: Wrap in damp paper towel and heat 30–60 seconds, then crisp in a skillet to revive texture
Avoid Freezing: Soggy pineapple when thawed makes it less enjoyable
FAQs
1. Can I use rotisserie chicken instead of fresh breasts?
Absolutely, just mix with BBQ sauce and use it in place of baked chicken.
2. What bread works best?
Sourdough or thick whole wheat gives sturdy texture; too-thin bread may soak sauce.
3. Can I swap the pineapple?
Try mango or apple slices for a different fruity twist.
4. Is cheddar the only cheese that works?
Pepper jack adds a spicy kick; provolone adds mellow creaminess.
5. Can I make this vegetarian?
Yes, use BBQ jackfruit or grilled tofu instead of chicken for a plant-based option.
Tips & Tricks
Crispier crust: Toast lightly in oven before grilling for deeper golden color
Add 1 tsp chopped jalapeño in filling for a spicy twist
Brush butter on skillet directly instead of bread for lighter fat usage
Use a press or heavy pan on top for café-style grill marks
Thread sandwich with a toothpick to keep layers tidy while grilling
Recipe Variations
Caramelized Onion & Bacon
Add cooked bacon strips and caramelize onion slices before assembling for smoky depth.
Hawaiian Twist
Use Canadian bacon instead of chicken and swap BBQ sauce for teriyaki—gives true island vibe.
Cheesy Jalapeño Crunch
Add sliced jalapeños and swap cheddar for pepper jack; sprinkle with crushed tortilla chips after grilling.
Caprese BBQ
Layer fresh tomato and basil with mozzarella cheese and chicken, drizzle with balsamic glaze before closing.
Final Thoughts
BBQ Chicken And Pineapple Grilled Cheese has become one of my family’s favorite weeknight treats—comforting, flavorful, and a little bit fun. It reminds me of summer cookouts where smoky scents drift through the air and cheerful chatter fills warm evenings. Every bite bridges sweet, savory, and cheesy elements in a way that makes you pause and smile.
I love pulling this sandwich together for unexpected guests or when I want simple comfort without fuss. It warms me from the inside out, and seeing the delight on my family’s faces makes it even better. Try this recipe, and let it bring a little sunshine to your table.
BBQ Chicken And Pineapple Grilled Cheese
Print ThisIngredients
- 2 boneless, skinless chicken breasts
- 1 cup sweet and spicy BBQ sauce, divided
- 8 slices thick bread (sourdough recommended)
- 2 cups extra-sharp cheddar cheese, grated
- 12 thin pineapple strips (fresh or canned)
- Butter, softened (for grilling)
- Nonstick spray
Instructions
Step 1: Cook & Shred the Chicken
Bake chicken at 350°F (175°C) with ½ cup BBQ sauce for 20 minutes or until fully cooked. Shred and mix with remaining sauce.
Step 2: Assemble the Sandwiches
Butter one side of each bread slice. On four slices (butter side down), layer ¼ cup cheese, BBQ chicken, three pineapple strips, and another ¼ cup cheese. Top with remaining bread, butter side out.
Step 3: Grill
Grill sandwiches in a sprayed skillet over medium heat, 3–4 minutes per side, until golden and melty.
Step 4: Serve
Slice in half and enjoy warm.
