Hawaiian chicken sandwiches made with grilled chicken, pineapple rings, provolone, and Thousand Island dressing. It may sound like a strange combination, but it's very tasty!
Ingredients
- 1 cup Hawaiian style marinade
- 6 , 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
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).
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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.
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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.
Nutrition Facts
Per serving
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