Grilled Chicken and Pineapple Sandwiches

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  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Sprinkle chicken breast halves with seasoned salt. Brush chicken with about 1 tablespoon taco sauce mixture.
  3. 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. 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. 5 Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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