Hula Chicken Sandwich

Ingredients

• 4 slices fresh DOLE® Tropical Gold® Pineapple (about 1/2 inch each) 
• 1/2 cup DOLE Pineapple Juice 
• 1/2 teaspoon dried, oregano leaves, crushed 
• 1/4 teaspoon garlic powder 
• 4 boneless, skinless, small chicken breast halves (about 1 pound total) 
• 1/2 cup light Thousand Island salad dressing 
• 4 whole-grain or whole-wheat sandwich rolls 
• Red or green bell pepper, sliced in rings

Directions

1. Combine pineapple juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken; coat both sides. Cover; marinate 15 minutes in refrigerator.
2. Add pineapple slices to bowl; coat both sides.
3. Grill or broil chicken, brushing occasionally with marinade, for 8 minutes. Flip, add pineapple to grill, and cook 8 to 10 minutes more, or until chicken is no longer pink in center and pineapple is golden brown. Discard remaining marinade.
4. Spread dressing on bottom halves of rolls. Top with chicken, peppers, pineapple slices and top halves of rolls.