Hawaiian Chicken Sandwich The sandwich combines grilled chicken with pineapple for a tasty sandwich.
1 can (8 oz.) DOLE® Pineapple Slices,
1/2 teaspoon dried oregano leaves, crushed,
1/4 teaspoon garlic powder,
4 small boneless, skinless chicken breast halves,
1/2 cup light prepared Thousand Island salad dressing,
1/4 teaspoon (optional) ground red pepper,
4 ciabatta rolls,
rings red or green bell pepper slices,
Step 1: Drain pineapple; reserve juice.
Step 2: Combine reserved juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken breasts to dish; turn to coat both sides with marinade. Cover; marinate 15 minutes in refrigerator.
Step 3: Add pineapple slices to bowl; turn to coat both sides.
Step 4: Grill or broil chicken, brushing occasionally with reserved marinade, 6 minutes turn over, add pineapple slices to grill continue cooking 6 to 8 minutes or until chicken is no longer pink in center (165°F.) and pineapple is golden brown. Discard any remaining marinade.
Step 5: Combine dressing and red pepper. Spread on bottom halves of rolls. Top with chicken, bell pepper rings, pineapple slices and top halves of rolls.