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Aloha Chicken Sandwich
“While beef burgers remain most popular, interest in poultry, seafood-based and vegetarian options has increased over the past two years. 24% of consumers say they’d visit LSRs more often for burgers if such proteins were offered.”
Technomic, Restaurant Burgers: Thinking Outside the Bun, July 2013.
Grilled Pierce Chicken® Fillet with pepper Jack cheese, pineapple pesto and cabbage slaw on a toasted Hawaiian bun.
Pierce Chicken® Fillet (Code #13750), thawed 24 each
Pepper Jack cheese, sliced 24 slices
Pineapple pesto (recipe provided) 3 cups
Hawaiian burger buns, sliced, toasted 24 each
Cabbage Slaw (recipe provided) 6 cups

To make one serving:

  1. Cook 1 Chicken Fillet on a hot grill for 6 to 8 minutes on each side or until a thermometer inserted into the chicken reads 165°F.
  2. Top Chicken Fillet with a slice pepper Jack cheese while still on the grill; let stand 30 to 60 seconds to melt the cheese.
  3. Spread the cut side of each toasted bun with 1 tablespoon pineapple pesto.
  4. Layer bottom bun with cheese-topped Chicken fillet, 3 to 4 tablespoons cabbage slaw; replace bun top.


Pine nuts ¾ cup
Parmesan cheese, grated ¾ cup
Pineapple, peeled, cored, diced ¾ cup
Olive Oil ¾ cup
Basil, fresh, chiffonade ⅔ cup
Garlic, peeled 3 tablespoons
Salt 1 tablespoons
Black pepper 1 tablespoons

Makes 3 cups:

  1. Process all ingredients in a food processor until combined.
  2. Refrigerate until service.


Green cabbage, cored, shredded 3 cups
Pineapple, peeled, cored, diced 1½ cups
Olive oil ¾ cup
Mayonnaise 1½ cups
Apple cider vinegar ¼ cup
Salt 1 tablespoon
Ground nutmeg 1½ teaspoons
Black pepper 1½ teaspoons
Ground anise seed 1½ teaspoons

Makes 6 cups:

  1. Combine the cabbage, pineapple and onion in a large bowl.
  2. Mix the mayonnaise, vinegar, salt, nutmeg, pepper and anise in a small bowl.
  3. Add dressing to cabbage mixture; toss to coat. Refrigerate until service.

All in Great Taste

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