Ingredients:

  • 1/2 cup mango preserves
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/4 tsp habanero powder
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 12 oz chicken breasts, thinly sliced into strips
  • 1 tbsp cooking oil
  • 2 ciabatta rolls, halved lengthwise
  • 4 slices provolone cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 cup canned pineapple chunks, drained
  • 1/4 cup pickled jalapeños, sliced
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Combine mango preserves, apple cider vinegar, honey, habanero powder, garlic powder, and salt in a small saucepan over medium-low heat. Stir constantly until smooth and bubbling, then remove from heat.
  2. Season chicken strips with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Cook chicken for 3-5 minutes per side until the internal temperature reaches 165°F. Brush mango habanero sauce onto the strips during the final minute of cooking.
  3. Spread melted butter on the cut sides of the ciabatta rolls and toast face down in the skillet for 1-2 minutes.
  4. Layer the bottom bun with a swipe of sauce, glazed chicken strips, provolone, pineapple chunks, pickled jalapeños, and mozzarella cheese.
  5. Place the assembled sandwiches under a broiler for 2-3 minutes until the cheese is bubbling and mahogany-colored.