Grilled Chicken and Pineapple Sandwiches

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

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

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