Recipes

• 4
  Lilydale^® Boneless Skinless Chicken Thighs
• 4
  brioche buns, toasted
• 4
  rings of pineapple, grilled
• 3 tbsp (45 mL)
  Mastro® Extra Virgin Olive Oil
• 2
  tomatoes
• 1/2 cup (125 mL)
  coleslaw, pre-made
• lettuce (iceberg, leaf lettuce), washed
• salt to taste
• Cajun Rub:
• 3 tbsp (45mL)
  Mastro® Extra Virgin Olive Oil
• 3 cloves
  garlic, minced
• 1 tbsp (15 mL)
  onion powder
• 1 tbsp (15 mL)
  paprika
• 1 tbsp (15 mL)
  brown sugar
• 2 tsp (10 mL)
  thyme, dried
• 2 tsp (10 mL)
  oregano, dried
• 2 tsp (10 mL)
  coarse ground black pepper
• 2 tsp (15 mL)
  salt

1. OVEN:
2. Pre-heat oven to 365°F.
3. Assemble the ingredients for the Cajun Rub and mix together well.
4. Rub the Cajun spice mixture onto each of the Lilydale^® Boneless Skinless Chicken Thighs, and brown each side on a skillet with oil on medium-high heat for 3-4 minutes per side. Transfer to a baking pan and bake for 25 minutes or until internal temperature of chicken reaches 165°F.
5. While the chicken thighs are in the oven, heat oil in a clean skillet on high heat, and brown the rings of pineapple on both sides. Salt lightly.
6. To assemble sandwich: Spread mayo on the bottom of a toasted brioche bun. Add lettuce, ring of grilled pineapple, a Cajun chicken thigh, a tomato slice, and coleslaw. Repeat with remaining chicken, buns and condiments.
7. BBQ:
8. Pre-heat cleaned barbeque grill to medium-high heat.
9. Assemble the ingredients for the Cajun Rub and mix together well.
10. Rub the Cajun spices mixture onto the Lilydale^® Boneless Skinless Chicken Thighs, and brush on oil. Brush oil onto pineapple rings and salt lightly. Grill chicken thighs on the barbeque for 10-15 minutes per side or until internal temperature of chicken reaches 165°F.
11. Grill pineapple on both sides until each ring is lightly browned.
12. To assemble sandwich: Spread mayo on the bottom of a toasted brioche bun. Add lettuce, a ring of grilled pineapple, a Cajun chicken thigh, a tomato slice, and coleslaw. Repeat with remaining chicken, buns and condiments

Serve with grilled corn on the cob and garnish with lime and cilantro.