Do you love bold flavors? How about grilled chicken? You’ll love our garlicky chicken and pineapple toasts. They’re loaded with flavor!
I’m not sure when I first tasted pineapple and chicken together, but it’s a winning combination, especially when they’re grilled. The creamy garlic mayo is the perfect condiment for this toast. It adds a texture contrast and prevents the toasts from drying out.
Start out by making the garlic mayo. It’s nothing fancy, but it’s soooooo gooood! If you’d rather use a “real” aioli feel free. I like to pound a large garlic clove with a little salt in my mortar. Then I add about about a cup of mayonnaise and stir it together to combine. Sometimes I’ll add smoky paprika, but I didn’t this time.
After making the mayo it’s just a matter of cutting a chicken breast into thin longitudinal slices and grilling them up. If you’re working on a grill, you’ll be able to prepare the pineapple and toasts at the same time. I use a grill pan, so I cook the breasts first, then set them aside while I toast the bread and heat the pineapple.
Be generous with the garlic mayo. You want a little bit to ooze when taking a bite.
- 1 large garlic clove, or more if you like it really garlicky (substitute garlic paste, if desired)
- 1 cup (or more) mayonnaise
- 1 boneless, skinless chicken breast, sliced into thin filets and seasoned as you like them
- 1 small can pineapple rings (about 4 rings per can)
- 1 roasted red pepper, cut into strips (I use the kind in the jars)
- 6 - 8 baguette slices, cut on a slight diagonal, about an inch thick
- salt and pepper to taste
- olive oil as needed
- parsley for garnish
- With a mortar and pestle, pound a large clove of garlic with a teaspoon of salt to make a paste.
- Add the mayonnaise and combine. Transfer to a bowl and refrigerate until needed.
- Grill the breasts in a grill pan until cooked through. Remove to a plate to rest.
- To toast the bread, brush or spray olive oil onto the cut sides and place in a grill pan. Toast until golden brown with nice grill marks.
- Brush some olive oil onto the grill pan and grill the pineapple rings until they are warmed through and take on grill marks.
- To assemble the toasts, spread a generous amount of mayonnaise onto a slice of toasted baguette. Layer on the grilled chicken, half a grilled pineapple ring and a strip of roasted red pepper.
- Arrange the assembled toasts on a tray and garnish with parsley if desired.
- Plan on two or three toasts per serving.
A single breast makes at least 6 garlicky chicken and pineapple toasts, depending on the size of the breast and the bread slices. Normally they’re served as an appetizer, but you could easily make them part of a light meal by serving them with a green salad or bowl of soup.