My friend Courtney introduced me to Pick-a-Peppa spicy mango sauce. A few years later she discovered that she is allergic to mangoes. We were at a party with mango sorbet added to champagne and she had a nasty reaction. So, no more mangoes for her. I had a similar experience with a late in life allergic reaction (tree nuts,) so I can totally relate. I love this sauce, the combo of spicy and sweet is perfect on these sandwiches. I used Bolillo rolls for these sandwiches, but any sub roll will work fine. Thanks to Cookaholic Wife for the inspiration.
2 large boneless skinless chicken breasts
½ teaspoon salt
1 jalapeno pepper
¼ cup shredded pineapple
1 tablespoon spicy mango sauce (I use Pick-a-Peppa brand)
4 sub rolls
8 slices provolone cheese
Place the chicken breasts in a saucepan with a lid, cover with water and add the salt, jalapeno pepper and juice from the pineapple. Bring the water to a boil over medium high heat, reduce the heat to low, cover and simmer for 10 to 15 minutes, until chicken is cooked through. Remove the chicken from the cooking liquid and shred with two forks. Slice the jalapeno. Toss the shredded chicken with the pineapple, hot sauce and jalapeno.
Preheat the oven to 425 degrees. Toast the sub rolls in the oven for 2 to 3 minutes, spoon the chicken mixture in each roll and top each with two slices of cheese. Return to the oven for 2 to 3 minutes, until cheese melts. Serve.
|Pin It Now!|