Pineapple Habanero Chicken Burgers

Ingredients

Preparation

1. In a blender of food processor, combine the diced pineapples, orange bell peppers, white vinegar, garlic clove and El Yucateco Caribbean Hot Sauce and blend to a liquid puree; Transfer the pineapple habanero mixture to a saucepan or skillet and whisk in the white sugar, red pepper flakes and salt; Bring to a boil to 30 minutes;
2. Preheat your grill to 400°F;
3. Place a chicken breast on a cutting board and hold it flat with the palm of your hand. Using a sharp butcher knife or chef’s knife, carefully slice the chicken breast horizontally up to one half of an inch from the edge. If done right, you should be able to open the chicken breast like a book. Repeat with all chicken breasts;
4. Combine the paprika, salt, black pepper, onion powder, sugar and chili powder into a bowl and use to season each chicken breast on both side;
5. Place the chicken breasts on the grill over direct heat and cook with the lid closed until the internal temperature of the meat reach 165°F on an instant read thermometer, flipping the chicken breasts halfway though cooking. Total cooking time should be about 6 to 8 minutes per side. Brush the chicken breasts on both sides with the Pineapple Habanero Chutney for the last 30 seconds of grilling;
6. Assemble your sandwiches with grilled burger buns, mayonnaise, lettuce, red onions, a grilled chicken breasts and 2 – 3 tbsp of Pineapple Habanero Chutney; Enjoy.