Chicken and Pineapple Sandwich

 

Pineapple in a sandwich. I won’t lie to you; the first time I saw this sandwich in a Portuguese bakery I had the same reaction that I had with “Hawaiian pizza” — until this day I can’t stand that aberration.

I worked next to a small bakery and everybody went there for lunch. It was inexpensive, and the “tostas” (sandwiches) were kind of a legend. So, in adventurous spirit one day I ordered the infamous “tosta de frango e abacaxi” (chicken and pineapple sandwich). I was hoping to hate it with the same passion that I did with its pizza counterpart. To my astonishment, bite after bite I found it more irresistible.


Now I’m glad I met this incredible combination that works really well as a small summer dinner.

 

 

 

This is what Portuguese eat with a big glass of cold beer in a beach café. Portuguese looove “tostas”. They make tuna sandwich, chicken sandwich, cod sandwich, sausage sandwich and everything you can imagine between two slices of bread. They even have restaurants that only serve tostas, like this. The king of all Portuguese’s sandiwches is the classic Francesinha.

Delicious tip: the chicken and pineapple filling can be used with some crackers or toast for a delicious snack.

The only downside is that it can’t be stored in the fridge for more than 24 hours. The mayo tends to spoil rather quickly. Besides that, this chicken and pineapple sandwich will be your next obsession.

 

 

If you tried this recipe please let me know how it went in the comments. Asso you can contact me throug Facebook, Instagram or Pinterest.

Chicken and pineapple sandwich
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Side Dish
Cuisine: Portuguese
Servings: 2 people
Ingredients
  • ½ cup pineapple cut into small dices
  • 4 bread slices
  • ½ tsp butter
  • 200 gr chicken breast
  • 2 cup water
  • 1 cup chicken broth
  • ½ cup sweet corn
  • 2 tbsp mayo
  • 1 tbsp mustard
  • ½ tsp salt
  • coriander
Instructions
  1. Cook the chicken breast in the chicken broth and the water. Add some fresh coriander. Let it boil for about 15 - 20 minutes until the chicken is fully cooked. Shred the chicken.
  2. In a bowl add the pineapple, the shredded chicken, the corn, the mayo, the mustard, the salt and mix well.
  3. In a big pan melt the butter and toast the bread slices until both sides are brown.
  4. Make the sandwiches adding 2-3 tablespoon of chicken and pineapple mix inside 2 slices of toasted bread.

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