Aloha! Just one bite of this juicy island creation will transport you to the “Big Island of Big Taste.”
10.5 oz. Orange juice
9 oz. Olive oil
2 oz. Lemon juice
1.75 oz. Coconut milk
1 oz. Lime juice
0.75 oz. Cilantro, fresh, minced
5 lbs. Chicken breast, 10 pieces total
1.75 oz. Rum
6.75 oz. Pineapple, grilled, diced
0.5 oz. Red onion, minced
0.5 oz. Jalapeno pepper, minced
0.25 oz. Ginger, minced
1 oz. Hellmann’s® or Best Foods® Real Mayonnaise
0.50 oz. Breadcrumbs
1 King’s Hawaiian bun, toasted
1 Tomato, sliced
1 Leaf lettuce
Prepare Citrus and Herb Marinated Chicken Breast: Combine orange juice, olive oil, coconut milk, lime juice, cilantro and chicken breast in a large bowl and mix together until well incorporated. Place marinade in re-sealable bag along with chicken and allow to marinate for 4 hours, or overnight. Keep refrigerated.
Prepare Pineapple Salsa: In a small saucepan, over medium heat, reduce the rum to about half. In a medium bowl, toss together the pineapple, onion, pepper, ginger, and reduced rum. Cover the bowl in plastic wrap and reserve refrigerated for at least an hour, or overnight.
Preheat oven to 400°F.
After the chicken has marinated, blot dry to remove excess liquid. Place chicken on parchment lined sheet tray. Spoon mayonnaise over and spread evenly. Evenly coat chicken with breadcrumbs.
Bake the chicken 10-15 minutes or until the thickest part of the meat registers 165°F.
To assemble the sandwich: on the bottom slice of the Hawaiian bun, layer sliced tomato, lettuce, chicken, and pineapple salsa. Top with the second slice of the Hawaiian bun and serve immediately.