The Pineapple Express as served at Chef's Touch in Santa Barbara, California, as seen on Food Network's Diners, Drive-Ins and Dives; season 36.
Recipe courtesy of Chef's Touch BBQ Rig

BBQ Rig Pineapple Express Sandwich

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  • Level: Advanced
  • Total: 5 days 13 hr 25 min (includes brining and rising times)
  • Active: 1 hr 35 min
  • Yield: 6 servings


Black Pepper Dry Rub:

BBQ Rig Pastrami:

BBQ Rig Smoked Pineapple Rings:

BBQ Rig Sriracha Mayo:

BBQ Rig Wangy Coleslaw:

To Assemble:




Special equipment:
a smoker
  1. For the black pepper dry rub: Stir together the coriander seeds and black peppercorns in a bowl.
  2. For the BBQ rig pastrami: Put the brisket into a large non-metallic container. Combine the salt, brown sugar, honey, pink salt, pickling spice, garlic and 2 quarts water together in a large pot over medium heat and bring to 140 degrees F. Transfer to the refrigerator until completely cool.
  3. Pour the brine over the brisket and put in the refrigerator for 5 days.
  4. Preheat a smoker to 200 degrees F.
  5. Remove the brisket from the brine and pat dry. Rub the brisket on all sides with 1 tablespoon black pepper dry rub (save the remainder for another use). Smoke the brisket in the smoker until it reaches an internal temperature of 160 degrees F, 6 to 8 hours. Remove the brisket from the smoker and chill completely. (Keep the smoker on.) On a slicer or with a very sharp knife, slice the pastrami very thinly.
  6. For the BBQ rig smoked pineapple rings: Remove the ends of the pineapple and peel. Slice into 6 slices. Place on a wire rack and smoke for 2 to 3 hours.
  7. For the BBQ rig sriracha mayo: Mix together the mayonnaise and sriracha in a bowl.
  8. For the BBQ rig wangy coleslaw: Combine the mayonnaise, rice vinegar, lime juice, sambal, granulated sugar, white vinegar and garlic in a large bowl, then mix until smooth. Add the cabbages and carrot. Thoroughly mix together and let stand for 1 hour. Serve.
  9. For the sandwich assembly: Heat and split the Buns open. Put 1 tablespoon sriracha mayo on each bun. Spoon some of the Wangy Slaw onto each bun. Place 5 ounces hot pastrami on top of the coleslaw. Place a pineapple ring on each sandwich and finish with the bun top.

BBQ Rig Sweet Buns:

  1. For the sponge: Combine the sourdough starter, granulated sugar, turmeric, bread flour and 1/2 cup water in the bowl of a mixer and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours.
  2. Put the sponge in the refrigerator overnight, then take the sponge out of the refrigerator and rest at room temperature for 2 hours.
  3. For the bread: Add the bread flour, yeast, salt, egg and butter to the sponge and knead for 20 minutes. Cover with plastic wrap and proof (let rise) for 1 hour. Portion out into 12 buns, then shape and place on a parchment-lined baking sheet. Cover with plastic wrap and let proof until doubled in size, 1 1/2 to 2 hours.
  4. Preheat the oven to 350 degrees F.
  5. Remove the plastic wrap from the buns and bake until golden brown, about 20 minutes.