Ingredients
The following ingredients have 2 Servings
- 1/2 cup mango (fresh or frozen, defrosted - chopped small)
- 2 tbsp crystallized ginger (finely chopped )
- 2 tbsp water
- 1 tsp allspice
- 1 tsp dried thyme
- 1 tsp ginger (minced )
- 1 tsp garlic (minced )
- 1 tsp honey
- 1/4 tsp cayenne pepper
- 1 tbsp lime juice
- 3/4 lb chicken breast tenders (340g approx, 2-3 tenders)
- 2 slices fresh pineapple
- 6 slices pickled jalapenos (or more/less to taste)
- 4 slices pepperjack cheese
- 4 slices bread- I used honey wheat sourdough
Instruction
- First make the quick mango jam. Place the mango, crystalized ginger and water in a small pan over a medium-low heat. Warm the ingredients, stirring occasionally, for around 5min until soft, well combined and slightly dried then remove from the heat. This can be made ahead of time.
- Mix together the allspice, thyme, ginger, garlic, honey, cayenne and lime juice into a paste in a dish. Add the chicken breast fillets and smear all over with the paste. Allow to marinate a couple minutes as you grill pineapple.
- Heat a grill or griddle pan and grill the pineapple slices on both sides for around 3min a side until they have good grill marks but not burnt.
- Grill the chicken for around the same amount of time until cooked through. Set aside a minute then slice across the grain.
- Make up sandwiches by drizzling the outside of the sandwiches with a little olive oil and rub in. On the opposite side of two slices, spread on some mango-ginger jam. Top with the sliced chicken, a pineapple slice on each then a few slices of jalepeno, followed by two slices of the pepperjack cheese on each. Top with remaining slices of bread.
- Grill the sandwiches on both sides, either on grill/griddle pan or in a skillet, turning carefully mid-way for around 3min a side until gently grilled and cheese melted. If using a griddle or skillet, it's often best to cover with a lid to keep in heat and weigh down while grilling. If on an outside grill, you may want to wrap in foil to grill.
