This is our delicious take on the Chicken Malibu Sandwich – we’re using our equipment and have subbed pork belly for bacon.  Next time you’re grilling for friends and family, give this recipe a try!

Chicken Malibu Sandwich

Our take on a Chicken Malibu Sandwich with pork belly.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Pellet Grill

Ingredients
  

  • 4 slices pre-cooked smoked pork belly
  • 4 boneless, skinless chicken thighs
  • Montana Outlaw BBQ Chicken Rub
  • 4 slices swiss cheese
  • 1 pineapple
  • 4 hamburger buns
  • Dijon mustard
  • Duke’s mayonnaise
  • 4 pickled okras

Instructions
 

  • Smoke pork belly (see recipe here), and chill overnight.
  • Lay chicken thighs flat and lightly season both sides with Montana Outlaw BBQ Chicken Rub and pat in, be careful to not over-season.
  • Grill at 375°-400° for 20-25min.
  • Slice smoked pork belly into thick pieces and add to the grill to heat up.
  • Prep pineapple by cutting off top, bottom and skin, then slicing into 1/2"-3/4" discs.  Remove the core from the pineapple discs. 
  • Season both sides of each pineapple ring lightly with Montana Outlaw BBQ Chicken Rub and pat in.
  • While your chicken thighs are grilling, sear the pineapple rings on your grill for 1 1/2 minutes per side until grill marks are present.
  • Assemble chicken, pork belly slices, pineapple rings and cheese in as tack and place on inverted grill grates for approximately 2 minutes until cheese is melted. At the same time, toast buns for 1-1 1/2 minutes on grill.
  • Add Dijon mustard and Duke’s mayonnaise, and garnish with a pickled okra.
Keyword Chicken, Pork Belly, Sandwich