Sweet pineapple, juicy tomatoes, and herbed chicken make this a backyard favorite.
3 Tbsp vegetable oil, separated
4 red onions, sliced thin
Water, 1 Tbsp at a time as needed
1 Tbsp oregano, finely chopped
¼ tsp white pepper
¼ tsp salt
2 boneless skinless chicken breast, sliced into ½ inch medallions
1 pineapple, cut into 2 ½ inch slices
¼ tsp cracked black pepper, split
1 pint One Sweet® tomatoes, sliced thin
2 Sweet Twister™ peppers, seeded and diced into ¼ inch pieces
¼ tsp kosher salt
Preheat grill or oven to 375F.
In a large skillet over low heat, heat 1 tablespoon of vegetable oil. Cook onions for approximately 30 minutes, stirring frequently until caramelized. Add water 1 tablespoon at a time if mixture becomes too dry to avoid burning. Once cooked, pulse in a food processor until a thick paste forms but still has texture.
Meanwhile, in a large bowl, combine oregano, cilantro, white pepper, salt and 2 tablespoons of vegetable oil. Place chicken breast slices in herb mixture and gently toss to evenly coat. In a large preheated skillet over medium-high heat, sear the chicken for approximately 2 minutes per side, cleaning the pan halfway through.
Season pineapple slices with pepper. On a grill over medium-high heat, grill pineapple for 3 minutes per side. Remove from heat and allow to cool. Remove core and dice pineapple into ¼ inch cubes.
Divide all ingredients evenly amongst the 4 Naan. Start with a layer of onions, followed by tomato, chicken, pineapple then peppers.
On a grill over indirect heat, cook Naan for 8 minutes or until crisp. Finish with kosher salt and fresh cracked pepper.