Grilled Hawaiian Chicken and Pineapple Sandwiches

Ingredients

• 1 cup Hawaiian style marinade
• 6 skinless , 4 ounce
• cooking spray
• 6 pineapples rings
• 6 onions rolls , split
• 6 slices provolone cheese
• 6 leaves romaine lettuce
• 6 slices tomato
• 6 tablespoons Thousand Island salad dressing

Instructions

1. 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. 2

   When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.

3. 3

   Remove chicken from marinade and shake off excess. Discard remaining marinade.

4. 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. 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. 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. 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.