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Grilled Pineapple Chicken Sandwiches Recipe

Photo by: Taste of Home

For a fun and hearty hand-held summer entree, Sandra Fisher grills up these mouth-watering sandwiches in Kent, Washington. Serve with chips and glasses of iced tea.

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2 Servings
Prep/Total Time: 30 min.

Ingredients

2 bacon strips, halved
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
2 tablespoons barbecue sauce
2 pineapple slices
2 kaiser rolls, split
2 lettuce leaves, optional
2 slices provolone cheese

Directions

In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 3/8-in. thickness; brush both sides with oil. Grill, uncovered, over medium heat for 4 minutes. Turn; brush with barbecue sauce. Grill 3-4 minutes longer or until juices run clear.
Meanwhile, place the pineapple and rolls cut side down on grill; cook for 3-4 minutes or until browned, turning the pineapple once. Place lettuce if desired on roll bottoms; top with chicken, cheese, bacon and pineapple. Replace roll tops. Yield: 2 servings.

Nutritional Facts: 1 sandwich equals 556 calories, 23 g fat (8 g saturated fat), 103 mg cholesterol, 860 mg sodium, 40 g carbohydrate, 2 g fiber, 44 g protein.

Grilled Pineapple Chicken Sandwiches published in Cooking for 2 Summer 2006, p57

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