Hawaiian Chicken Sandwich

In a medium saucepan, combine the pineapple juice, soy sauce, BBQ sauce, brown sugar, and red chili flakes. Simmer over medium heat for 3-5 minutes until it thickens and deepens in color. Remove from heat and divide the sauce into two portions – one for basting and one for serving.

Gently pound the thicker end of the chicken breast fillets to approximately ½-inch thickness. Brush the tops with the sauce and set aside.

Heat a grill pan or a regular pan over medium-high heat and grease it slightly. Preheat your oven to 200°F.

Place the pineapple slices in the hot pan to char. Remove and place them in the preheated oven.

Cook the chicken breasts in the same pan for 5-6 minutes on each side until cooked through to an internal temperature of 165°F, basting occasionally with the reserved sauce. Brush a final layer of sauce onto each breast, transfer to a plate, and keep warm in the oven.

Clean the pan and toast the burger buns with their cut sides down until lightly toasted. Spread barbecue sauce on the bottom halves of the toasted buns.

Layer with lettuce, chicken, pineapple, turkey bacon, more sauce, and enjoy!