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Luau Chicken Sandwiches
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1 can (20 ounces) sliced pineapple
1 tablespoon brown sugar
1 teaspoon ground mustard
1 teaspoon garlic salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dill weed
6 lettuce leaves, optional
6 kaiser rolls, split and toasted
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. 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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |