Grilled Pineapple Chicken Sandwiches
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
Ingredients
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2 bacon strips, halved
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2 boneless skinless chicken breast halves (5 ounces each)
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1 tablespoon olive oil
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2 tablespoons barbecue sauce
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2 pineapple slices
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2 kaiser rolls, split
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2 lettuce leaves, optional
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2 slices provolone cheese
Directions
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1.
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.
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2.
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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