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Grilled Chicken and Pineapple Sandwiches

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 4 servings
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Grill fruit and chicken together for a terrific flavor combo for this surprisingly easy and unexpected hot sandwich.

Ingredients

2
tablespoons taco sauce
2
teaspoons honey
1/4
cup mayonnaise
4
boneless skinless chicken breast halves
1/2
teaspoon seasoned salt
4
pineapple slices (from 8-oz. can)
4
(1/2-oz.) slices Monterey Jack cheese
4
kaiser rolls, split
4
lettuce leaves

Steps

  • 1 Heat gas or charcoal grill. In small bowl, combine taco sauce and honey; mix well. To make mayonnaise mixture for rolls, in another small bowl, combine mayonnaise and 2 teaspoons of the taco sauce mixture; blend well. Refrigerate until serving time.
  • 2 Sprinkle chicken breast halves with seasoned salt. Brush chicken with about 1 tablespoon taco sauce mixture.
  • 3 When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once or twice and brushing occasionally with taco sauce mixture. Discard any remaining taco sauce mixture.
  • 4 Top each chicken breast half with cheese slice to melt. Place pineapple slices on grill; cook 2 minutes. To toast rolls, place cut side down on grill during last 30 seconds of cooking time.
  • 5 Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.
  • 1 Heat gas or charcoal grill. In small bowl, combine taco sauce and honey; mix well. To make mayonnaise mixture for rolls, in another small bowl, combine mayonnaise and 2 teaspoons of the taco sauce mixture; blend well. Refrigerate until serving time.
  • 2 Sprinkle chicken breast halves with seasoned salt. Brush chicken with about 1 tablespoon taco sauce mixture.
  • 3 When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once or twice and brushing occasionally with taco sauce mixture. Discard any remaining taco sauce mixture.
  • 4 Top each chicken breast half with cheese slice to melt. Place pineapple slices on grill; cook 2 minutes. To toast rolls, place cut side down on grill during last 30 seconds of cooking time.
  • 5 Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.

Expert Tips

To cut back on fat by about 10 grams per serving, omit the cheese and use reduced-fat mayonnaise in place of regular mayonnaise.

To broil chicken, place on broiler pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once or twice and brushing occasionally with taco sauce mixture. Top chicken with cheese and add pineapple slices to pan; broil until cheese is melted and pineapple slices are warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
485
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
6g
30%
Cholesterol
95mg
32%
Sodium
700mg
29%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
11g
11%
Protein
36g
36%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
18%
18%
Iron
16%
16%
Exchanges:
2 Starch; 1/2 Fruit; 4 Very Lean Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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