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Grilled Hawaiian Chicken Sandwiches

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  • 35 min prep time
  • 35 min total time
  • 11 ingredients
  • 4 servings
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Dinner ready in 35 minutes! Relish these grilled sandwiches that are filled with chicken and pineapple - perfect if you love Island cuisine.

Ingredients

1/4
cup soy sauce
1
(8-oz.) can pineapple slices in unsweetened juice, drained, reserving 3 tablespoons liquid
2
tablespoons honey
2 1/4
teaspoons sesame oil
1/2
teaspoon garlic powder
1/2
teaspoon ginger
4
boneless, skinless chicken breast halves
1/3
cup sliced green onions
1/4
cup fat-free mayonnaise or salad dressing
3
tablespoons purchased chutney
4
(3/4-inch-thick) slices Hawaiian sweet bread or sourdough bread

Steps

  • 1 GRILL DIRECTIONS: In medium bowl, combine soy sauce, reserved 3 tablespoons pineapple liquid, honey, 2 teaspoons of the sesame oil, garlic powder and ginger; mix well. Set aside.
  • 2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound with flat side of mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3 Add chicken to soy sauce mixture; turn to coat. Cover; let stand at room temperature for 15 minutes to marinate.
  • 4 Heat grill. In small bowl, combine onions, mayonnaise, chutney and remaining 1/4 teaspoon sesame oil. Set aside.
  • 5 When ready to grill, remove chicken from marinade; place pineapple slices in marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 8 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 6 Remove pineapple from marinade; discard marinade. Place pineapple on grill; cook about 2 minutes or until browned, turning once. Place bread slices on grill; cook about 1 minute or until toasted, turning once.
  • 7 Spread each slice of toasted bread with about 2 tablespoons mayonnaise mixture; cut bread slices in half crosswise. Place chicken on halves of bread. Top with pineapple slices and other halves of bread.
  • 1 GRILL DIRECTIONS: In medium bowl, combine soy sauce, reserved 3 tablespoons pineapple liquid, honey, 2 teaspoons of the sesame oil, garlic powder and ginger; mix well. Set aside.
  • 2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound with flat side of mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3 Add chicken to soy sauce mixture; turn to coat. Cover; let stand at room temperature for 15 minutes to marinate.
  • 4 Heat grill. In small bowl, combine onions, mayonnaise, chutney and remaining 1/4 teaspoon sesame oil. Set aside.
  • 5 When ready to grill, remove chicken from marinade; place pineapple slices in marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 8 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 6 Remove pineapple from marinade; discard marinade. Place pineapple on grill; cook about 2 minutes or until browned, turning once. Place bread slices on grill; cook about 1 minute or until toasted, turning once.
  • 7 Spread each slice of toasted bread with about 2 tablespoons mayonnaise mixture; cut bread slices in half crosswise. Place chicken on halves of bread. Top with pineapple slices and other halves of bread.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
320
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
90mg
30%
Sodium
750mg
31%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
10g
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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