- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4
- boneless, skinless chicken breasts (approx. 6 oz /175 g each)
- 2 tbsp
- butter, melted
- 30 mL
- 2 tsp
- peeled, minced fresh ginger
- 10 mL
- 2 tsp
- curry powder
- 10 mL
- ¼ tsp
- salt
- 1 mL
- 4
- fresh pineapple rings, ¼-in. (5-mm) thick
- 3 tbsp
- Sensations by Compliments Spirited Mickie Seriously Sriracha BBQ Sauce, divided
- 45 mL
- 1 pkg
- Sensations by Compliments Roasted Garlic Naan Bread
- 340 g
- ¼ cup
- thinly sliced red onion
- 60 mL
- ¼ cup
- loosely packed fresh cilantro leaves
- 60 mL
Directions
Step 1
In shallow dish, combine chicken with melted butter, ginger, curry powder and salt. Turn several times to coat chicken.
Step 2
Place chicken on grill preheated to medium heat. Cook 5 to 7 min. per side or until an instant read thermometer registers 165°F (74°C) when inserted into thickest part. Remove chicken from grill to rest.
Step 3
Meanwhile, grill pineapple rings about 5 min., turning occasionally, and basting with 1 tbsp (15 mL) BBQ sauce, until softened and marked. Grill naan 2 to 3 min. per side until toasted.
Step 4
Cut each naan in half; brush with remaining BBQ sauce. Thinly slice chicken. Sandwich chicken and pineapple between naan halves. Top with onion and cilantro leaves to serve (or tuck inside sandwiches, if desired).
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 530
- Fat:
- 16 g
- Saturated Fat:
- 6 g
- Carbs:
- 49 g
- Fibre:
- 3 g
- Sugar:
- 10 g
- Cholesterol:
- 120 mg
- Protein:
- 48 g
- Sodium:
- 1040 mg
