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Maui Chicken Sandwich




Source of Recipe


FBNR


List of Ingredients




1 can (8 ounces) DOLE® Pineapple Slices
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder
4 skinless, boneless, small chicken breast halves
1/2 cup light prepared Thousand Island salad dressing
1/2 cup finely chopped jicama or water chestnuts
1/4 teaspoon ground red pepper (optional)
4 whole grain or whole wheat sandwich rolls
DOLE® Red or Green Bell Pepper, sliced into rings or shredded DOLE® Iceberg Lettuce

Recipe



• Combine undrained pineapple slices, oregano and garlic powder in shallow, non-metallic dish. Add chicken; turn to coat all sides. Cover and marinate 15 minutes in refrigerator.

• Grill or broil chicken and pineapple, brushing occasionally with marinade, 5 to 8 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.

• Combine dressing, jicama and red pepper. Spread on rolls. Top with chicken, pineapple and bell pepper rings. Serve open-face, if desired.


Serves 4.