Hawaiian Chicken Sandwich

By polledl

Create your own luau with island-inspired flavors in this tropical chicken sandwich.

Ingredients

• Marinade:
• 8 boneless, skinless chicken breasts (5-6 oz.)
• 1 cup(s) vegetable oil
• 1 teaspoon onion powder
• 1 cup(s) brown sugar
• 16 canned pineapple slices
• 1 cup(s) soy sauce
• 8 slices Swiss cheese
• 2 tablespoon garlic, minced
• 8 Sandwich Thins® rolls
• 2 cups pineapple juice
• 8 lettuce leaves
• 1 teaspoon fresh ginger
• 8 tomato slices

Details

Preparation time 240mins

Preparation

Step 1

1.Cover chicken with plastic wrap and flatten with mallet to about 1/2 inch thickness. In a small bowl, combine marinade ingredients. Place chicken in a container and cover with 3 cups of marinade. Cover and chill in refrigerator for 4 hours. Place pineapple slices in another container and add 1 cup of marinade. Cover and chill in refrigerator for 4 hours. Any remaining marinade can be heated on the stovetop for 10 minutes over medium heat until thick and used for sauce on burger.
2.Preheat grill to medium heat. Remove chicken from marinade and discard marinade. Grill over medium heat for 4 to 6 minutes per side to 165°F. Remove pineapple from marinade, place on grill over medium heat and cook 2 to 4 minutes on each side. About 1 minute prior to removing the chicken from the grill, place a slice of Swiss cheese on top of each chicken breast and cook until melted.
3.Brush Sandwich Thins rolls lightly with oil and place cut side down to toast lightly. Spread the teriyaki glaze that was heated from the remaining marinade on the inside of buns. Place lettuce on bottom halves of buns. Follow with chicken. Top chicken with sliced tomatoes and grilled pineapple. Add bun top and serve.