Grilled Hawaiian Chicken and Pineapple Sandwiches
Description
These tasty Hawaiian chicken sandwiches make a delicious lunch. Marinated, grilled chicken is stacked on onion buns with tart pineapple and buttery provolone cheese.
Ingredients
•
1 cup Hawaiian style marinade
•
6 (4 ounce) skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
•
cooking spray
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6 pineapple rings
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6 onion rolls, split
•
6 slices provolone cheese
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6 leaves romaine lettuce
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6 slices tomato
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6 tablespoons Thousand Island salad dressing
Directions
1
Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
2
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
3
Remove chicken from marinade and shake off excess. Discard remaining marinade.
4
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5
When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.
6
Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.
7
Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.