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Grilled Pineapple Chicken Sandwiches

For a fun and hearty hand-held summer entree, Sandra Fisher grills up these mouthwatering sandwiches in Kent, Washington. Serve with chips and glasses of iced tea.—Sandra Fisher, Kent, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 bacon strips, halved
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon olive 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.
Nutrition Facts
1 each: 556 calories, 23g fat (8g saturated fat), 103mg cholesterol, 860mg sodium, 40g carbohydrate (12g sugars, 2g fiber), 44g protein.

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