Preparation:
Drain pineapple, reserving 2 tablespoons juice for Red Cabbage Slaw, and, if desired, 1/4 cup juice for basting mixture; set pineapple and juice aside.
Combine rum or 1/4 cup reserved pineapple juice, chili powder, molasses, and hot sauce; set mixture aside.
Cook pineapple and chicken, covered with grill lid, over medium-hot coals (350 to 400 degrees) 15 to 20 minutes or until done, basting often with rum mixture.
Place Red Cabbage Slaw on bottom half of each bun; top each with chicken, leaf lettuce, and 2 pineapple slices. Sprinkle with coconut, if desired. Cover with tops of buns. Serve each sandwich on a red cabbage leaf and garnish, if desired.
Red Cabbage Slaw: Combine all ingredients. Cover and chill. Serve with slotted spoon. Makes 1 cup. |
