Double the grilled goodness: Chicken and pineapple pitas with broccoli slaw

These pita sandwiches get their fab flavor from the grill: Both chicken and pineapple take a smoky spin over the flames before they’re wrapped in pitas and topped with a zesty cilantro-broccoli slaw.

grilled chicken pitas

Grilled chicken and grilled pineapple go together splendidly (think of all the flavor from the sweet, caramelized pineapple), and the cilantro-broccoli slaw adds brightness, crunch and color.


And it’s easy. Make it for lunch or dinner to mix up your standard sandwich routine, and serve with a side of crunchy veggies and some chips for a filling meal.

Grilled chicken and pineapple pita sandwiches with cilantro-broccoli slaw recipe

These sandwiches are sensational, in part because they include grilled fruit in addition to chicken. Top them with flavorful slaw, and you have a fun, interesting sandwich.

Serves 6

Prep time: 10 minutes | Cook time: 12 minutes | Total time: 22 minutes


For the slaw

  • 4 cups prepackaged broccoli slaw
  • 4 tablespoons fresh cilantro, torn, plus extra for garnish
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons white sugar
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce, more or less, to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon toasted sesame seeds

For the sandwiches

  • 2 tablespoons olive oil, divided
  • Salt and pepper, for seasoning
  • 4 (6 ounce) boneless, skinless chicken breasts
  • 1 (20 ounce) can pineapple chunks, drained, placed on skewers
  • 6 pita rounds
  • Nonstick cooking spray
  • Aluminum foil


For the slaw

  1. In a small bowl, mix together the oil, vinegar, sugar, mustard, hot sauce, salt and black pepper. Whisk until the sugar has dissolved.
  2. Taste, and adjust the seasoning as needed.
  3. Pour the dressing over the slaw, and add the cilantro. Toss so the slaw is well coated. Add the sesame seeds, and toss. Refrigerate until ready to use.

For the sandwiches

  1. Lightly spray the grill grates with the nonstick cooking spray. Set the grill heat to medium-high heat.
  2. Brush the chicken breasts on both sides with the oil, and season with salt and ground black pepper.
  3. When the grill is hot, add the chicken, and grill for about 6 minutes on each side or until done. The FDA notes that a safe internal temperature for chicken is 165 degrees F, as measured by a meat thermometer.
  4. Just before the chicken is finished cooking, add the pineapple to the grill. Cook for a few minutes on each side, just until the pineapple is lightly charred. Remove from the heat.
  5. Slice the chicken breasts into strips. Fold the whole pitas in half, and hold them in the palm of your hand. Wrap half the pita with aluminum foil to help it keep its shape and the sandwich ingredients inside the pita.
  6. Divide the slaw evenly, and layer it into the bottom of the pita. Follow with the chicken pieces and the pineapple.
  7. Serve immediately.

More chicken recipes

Coronation chicken salad with toasted almonds
Ranch chicken and bacon wraps
Spicy skillet chicken spaghetti