Grilled Chicken and Pineapple Sandwiches

Grill fruit and chicken together for a terrific flavor combo for this surprisingly easy and unexpected hot sandwich.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 30 min

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

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Directions

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

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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.