Ingredients Jump to Instructions ↓

  1. 1 can (20 ounces) sliced pineapple

  2. 1 tablespoon brown sugar

  3. 1 teaspoon ground mustard

  4. 1 teaspoon garlic salt

  5. 1/2 teaspoon pepper

  6. 6 boneless skinless chicken breast halves (4 ounces each )

  7. 1/4 cup mayonnaise

  8. 1 tablespoon Dijon mustard

  9. 1/4 teaspoon dill weed

  10. 6 lettuce leaves, optional

  11. 6 kaiser rolls, split and toasted

Instructions Jump to Ingredients ↑

  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. 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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