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Luau Chicken Sandwiches cont.
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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. In
a small bowl, combine the mayonnaise, Dijon mustard and dill.
Refrigerate until serving. Drain and discard marinade. Grill the
chicken, covered, over medium heat for 5-6 minutes on each side or
until a meat thermometer reads 170°. Grill pineapple slices for 1
minute on each side. Spread mayonnaise mixture on roll bottoms.
Layer with lettuce if desired, chicken and pineapple. Replace roll
tops.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |