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Pineapple Slaw and Chicken Sandwiches

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  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup chopped pineapple
  • ½ cup thinly sliced celery
  • ¼ cup slivered almonds
  • 1 tablespoon olive oil
  • 2 teaspoons cider vinegar
  • Salt and pepper
  • 2/3 cup mayonnaise
  • 1/3 cup chopped sweet pickles
  • 1 tablespoon juice from pickle jar
  • 2 teaspoons soy sauce
  • 1 tablespoon Asian chile sauce or hot sauce
  • 3 cups cooked and shredded chicken
  • 1 large ciabatta or Italian loaf – about 14 inches long


  1. Make the pineapple slaw: In a medium bowl, add the cabbage, carrots, pineapple, celery, and almonds. Drizzle with the olive oil and apple cider vinegar and toss to coat. Season with salt and pepper and set slaw aside.
  2. Make the soy sauce and sweet pickle mayonnaise: In a small bowl, add the mayonnaise, sweet pickles, pickle juice, soy sauce, and Asian chile sauce. Stir to combine and set aside.
  3. Assemble the sandwich: Slice the ciabatta lengthwise. Generously schmear both cut sides of the bread with the soy sauce and sweet pickle mayonnaise. On the bottom half of the bread, evenly place the shredded chicken. Top the chicken with the pineapple slaw. Place the top half of the bread on the sandwich and slice into 4 servings.


Recipe by Amy Casey

© amycaseycooks - 2014

  • Category: entree