Grilled Chicken Sliders with Pineapple, Red Onion and Peach Preserves RECIPE

In summer when the days are long, hot and humid, I don't make big, involved dinners. I like big-tasty meals but during the lazy, dog days of summertime, I'm not always in the mood to prepare a dish with 10 steps or equal amounts of ingredients. So tonight's meal was a make-it-up-as-I-go-along concotion which sometimes never works out and other times is the best meal ever. 

The result was pretty darn good, if I say so myself. It's the small things in life that really make me jump for joy so this was clearly a winner, winner, chicken dinner!


GRILLED CHICKEN SLIDERS WITH PINEAPPLE, RED ONION AND PEACH PRESERVES

4 boneless, skinless chicken breasts {pounded out thin} / I used Open Nature Air Chilled Boneless, Skinnless brand and highly recommend.
good Olive Oil
grill pan

Kosher salt
Black Pepper
Garlic Powder
1 Tablespoon Lemon Juice

1 can Dole Pineapple Slices {cut each slice in half}
1 small Red Onion, sliced thin
Peach Preserves {I used Spring Valley Farm and Orchard brand, from local Farmer's Market}

Slider-size Buns
Baby Spinach for salad side {my current favorite dressing Girard's LIte Champagne Dressing}

Wash and pat dry chicken breasts. Place chicken breasts in larger ziploc bag and seal. Using mallet or rolling pin, pound them out thin. On meat cutting board, cut each in half or quarters, depending on size of chicken breast. Mine were larger so I was able to get 3-4 pieces out of one breast. Generously season ONE SIDE with Kosher salt, Black Pepper, and Garlic Powder. 

Swirl 1-2 Tablespoons Olive Oil in grill pan and once hot, place chicken breast pieces seasoned-side down in pan. Pour lemon juice over chicken breasts in pan. Cook over medium heat until golden brown and turn pieces to cook other sides.

While second side is cooking, heat oven to 350 degrees F and toast slider buns to your liking.

Time to assemble your sliders!

On a small platter, open buns and spread peach preserves on one side. Place chicken slider on the other side and top with pineapple slice and red onion. Sandwich the goodness together, display on platter and serve with spinach salad.

*These would also be good with bacon and/or Monterey Jack cheese slices.

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