First, prepare the chicken breasts by trimming excess fat and patting them dry. Season lightly with salt and pepper. For a vegan alternative, prepare your plant-based chicken substitute as per package instructions. Heat olive oil in a skillet over medium heat, though in this recipe, we’ll adapt to baking as noted.

In the full directions, preheat the oven to 350 degrees F and place the 2 boneless skinless chicken breasts in an oven-safe baking dish, spreading half a cup of the BBQ sauce over them to coat. Bake for 20 minutes or until the chicken is cooked through, then remove from the oven and shred using two forks. Cook the chicken for 6-7 minutes per side until fully cooked if using a skillet, ensuring internal temperature reaches 165°F.

For gluten-free preparation, ensure oil and utensils are free of gluten contamination. Remove chicken from heat, let it rest, then slice into thin pieces and mix with barbecue sauce. Preheat oven to 375°F if baking, or follow the grilling steps: assemble the melt by layering BBQ chicken, pineapple slices, and shredded cheese between slices of bread.

Place the assembled sandwiches on a baking sheet and bake for 10 minutes or until the cheese melts and bread turns golden brown. Butter one side of each of the 8 slices of bread and lay them out with the buttered side down. On 4 slices, spread about a quarter cup of the grated extra sharp cheddar cheese, add one fourth of the chicken mixture, then place 3 thinly sliced pineapple strips on top, followed by the remaining cheese.

Top with the remaining bread slices, buttered side out, and press down gently. Heat a skillet or grill pan over medium heat and spray it with nonstick spray. Place 2 sandwiches, butter side down, on the pan and cook for 3-4 minutes or until browned, then flip and cook for 1-2 minutes more. Remove from oven or pan, let cool slightly, then slice and serve, with recommendations for adaptations like vegan cheese.