Hawaiian Chicken Panini (Panini Maker)

"I encourage you to use fresh pineapple, as once it is grilled the natural sugar will caramelize, giving more depth to the flavor, color and texture. The island flavors of teriyaki, Maui onion and cabbage highlight this recipe," says author of 200 Best Panini Recipes, Tiffany Collins.

 Serves 2

Preheat panini grill to high

2            slices fresh pineapple (about 1⁄4 inch/0.5 cm thick)        2

2            ciabatta rolls, split            2

1 tbsp     butter, melted            15 mL

1⁄3 cup    bottled teriyaki glaze            75 mL

8 oz        leftover grilled chicken breast (about 2 small), thinly sliced            250 g

4            thin slices Sweet Maui onion or other sweet onion         4

1⁄2 cup    shredded napa cabbage            125 mL

1.        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.

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

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

Tips

For additional flavor, brush the pineapple slices with teriyaki sauce before grilling.

Look in your supermarket’s freezer section for fully cooked grilled chicken, which
is great for panini recipes. I prefer slicing it for an easier bite.

and a nutty flavor.