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Meal Part

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Ethnic Cuisines

Health Considerations





Blazing Applewood Grilled Chicken Sandwich

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Nutrition Facts

Serving Size: 9.6 oz
Amounts Per Serving
Calories 510
Calories from Fat 150
% Daily Value*
Total Fat 17g 25%
Saturated Fat 5g 24%
Trans Fat 0g  
Cholesterol 90mg 30%
Sodium 730mg 30%
Potassium 570mg 16%
Total Carbohydrate 56g 19%
Dietary Fiber 16g 65%
Sugars 6g  
Protein 40g  
Vitamin A 0% Vitamin C 10%
Calcium 2% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Sandwich
Serving Size: 9.6 oz


Amount Ingredients
Grilled Pineapple Jalapeno Pico Relish
2 cups Fresh Pico de Gallo, Prepared
1 1/2 cups Grilled Fresh Pineapple, Small Diced
1/2 cup Custom Culinary® Gold Label Jalapeno Relish
Applewood Grilled Chicken Sandwich
5 oz. Chicken Breast, Boneless, Skinless
1 oz. Crisp Fried Shaved Onions
1/4 oz. Flake Coconut, Toasted
1 ea Bojillo Roll, Toasted

Recommended Product: 6327 Gold Label Jalapeño Relish


  1. In a small bowl, combine ingredients for the Grilled Pineapple Jalapeno Pico Relish. Cover and set aside until needed.
  2. Grill chicken breast over Applewood Char Grill. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  3. While the chicken is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  4. To assemble the sandwich, place the fried onions on the bottom bun, sprinkle the onions with the toasted flake coconut. Add the grilled chicken breast and top with the Grilled Pineapple Jalapeno Pico Relish and toasted top half of the bun.

Chef's Tips

Grill over any preferred wood or charcoal briquettes for that smoky char flavor element.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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