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Pineapple Chicken Sandwich

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
8 servings
Lunch Dinner
Pineapple Chicken Sandwich
Ingredients
  • 1 cup prepared ponzu sauce
  • 1 cup chopped fresh cilantro
  • 1/2 cup pineapple juice
  • 4 fresh mint leaves, chopped
  • 4 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili oil
  • 1 teaspoon brown sugar
  • 3 skinless, boneless chicken breast halves, cut into chunks
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 jalapeno pepper, sliced
  • salt and freshly ground black pepper to taste
  • 1 small head cabbage, shredded
  • 4 Italian-style hoagie buns, split lengthwise and toasted
  • 12 slices Swiss cheese
  • 1/4 cup chopped fresh cilantro, divided
  • 1 tablespoon sesame seeds, divided
  • 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste - divided
  • 1 lime, cut into wedges
Instructions
1
Begin by preheating the oven to a very high temperature of 500 degrees F (260 degrees C).
2
In a large bowl, merge ponzu sauce, 1 cup of fragrant cilantro, pineapple juice, mint leaves, minced garlic, grated ginger, sesame oil, chili oil, and brown sugar. Introduce chicken into the mixture and blend everything together to coat it evenly.
3
Remove the chicken from the marinade, setting the remaining sauce aside. Place a large pot or Dutch oven over medium-high heat on your stovetop.
4
Add the chicken to the pot and cook, stirring constantly, until it develops a nice brown color on all sides, approximately 5 minutes.
5
Add olive oil, an onion, a red bell pepper, jalapeno pepper, salt, and black pepper to the pot. Stir everything together until the onion becomes soft and translucent, around 5 minutes.
6
Pour the reserved marinade back into the pot with the chicken mixture and bring it to a rolling boil. Add some cabbage to the pot and cook until it slightly wilts, roughly 4-5 minutes.
7
Using a slotted spoon, transfer the chicken mixture into toasted hoagie buns. Top each bun with 3 slices of Swiss cheese.
8
Place the sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the buns are toasted, approximately 5 minutes.
9
Garnish each sandwich with 2 tablespoons of cilantro, a quarter of the sesame seeds, and a quarter of the chile-garlic sauce. Serve with lime wedges.