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Island Pineapple Chicken Panini

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INGREDIENTS

  • 2 slices (1/4-inch thick) fresh pineapple
  • 2 ciabatta rolls, split
  • 1 Tbsp. butter, melted
  • 1/3 cup bottled teriyaki glaze
  • 4 oz. deli chicken breast, thinly sliced
 

DIRECTIONS

  • 1

    Preheat panini grill to high.

  • 2

    Arrange pineapple on bottom grill plate; close the top plate and grill until pineapple is tender and grill-marked, 1 to 2 minutes. Remove and keep warm. Wipe grill plates clean.

  • 3

    Place rolls, cut side down, on a work surface and brush crusts with butter. Turn rolls over and brush with teriyaki glaze. On bottom halves, evenly layer with chicken, pineapple, cheese, onion and cabbage. Drizzle with the remaining teriyaki glaze. Cover with top halves and press gently.

  • 4

    Place sandwiches in grill; close top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Island Pineapple Chicken Panini
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SUMMARY

  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Yield: Serves: 2

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 563

Total Fat 14.2g

Saturated Fat 8.0g

Trans Fat 3.4g

Polyunsaturated Fat 0.5g

Cholesterol 67mg

Sodium 2581mg

Carbohydrates 84g

Protein 28g

Dietary Fiber 3g

Vitamin A 98%

Vitamin C 40%

Calcium 251%

Iron 6%