Big Wave Dave Recipe

Pound and trim

If chicken breasts are uneven thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thickness for even cooking.

In a medium bowl, whisk together olive oil, soy sauce, fresh lime juice, honey, minced garlic, black pepper, and kosher salt to make the marinade.

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate more than 4 hours because of the citrus in the marinade which can change texture.

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet, heat over medium-high heat and lightly oil.

Brush both sides of the pineapple slices lightly with the melted butter (optional) to promote caramelization and prevent sticking.

Grill the pineapple slices 2–3 minutes per side until well-marked and caramelized. Remove to a plate and keep warm.

Remove chicken from the marinade and allow excess to drip off. Place chicken on the preheated grill. Grill 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid pressing down on the chicken while grilling to retain juices.

During the last 1–2 minutes of grilling, place one grilled pineapple slice on each chicken breast and top with a slice of Swiss cheese. Close the grill lid or cover the chicken with a metal bowl to help the cheese melt. Remove when cheese is melted and chicken reaches safe temperature.

If using buns or rolls, toast them on the grill for 30–45 seconds per side until lightly charred.

Assemble: place each chicken breast topped with pineapple and melted Swiss on a toasted bun or on a plate. Garnish with chopped cilantro or parsley and serve with lime wedges to squeeze over the top.

Let chicken rest 2–3 minutes before serving to redistribute juices.