Luau Chicken Sandwiches

Directions

1. Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
2. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving.
3. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side.
4. Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.