Grilled Chicken and Pineapple Sandwiches

By ccavaletti

Ingredients

• 1 (20 oz) can pineapple rings in juice, drained and juice reserved
• 3 Tbsp soy sauce
• 1 tsp ground black pepper
• 2 lbs boneless skinless chicken breasts, halved lenthwise
• 1/2 c mayonnaise
• 1/4 c fresh basil
• 2 Tbsp stone-ground mustard
• 1 lb thinly sliced deli honey ham
• 6 slices Monterey Jack cheese
• 6 hamburger buns, halved horizontally and toasted

Details

Servings 6

Preparation

Step 1

In a shallow dish, stir together reserved pineapple juice, soy sauce, and pepper. Add chicken, turning to coat, and let stand for 20 minutes.

Spray a grill pan with nonstick cooking spray, and heat over medium heat.

In a small bowl, stir together mayonnaise, basil, and mustard; set aside.

Remove chicken from dish, discarding marinade. Grill chicken for 5 minutes per side or until cooked through. Set aside, and keep warm.

Divide ham into 6 portions. Shape each portion into a 5-inch-wide stack. Grill ham stacks for 3 minutes per side or until lightly browned. Place 1 stack over each chicken piece. Top each with 1 slice of cheese.

Grill pineapple rings for 2 minutes per side or until just beginning to brown.

Spread mayonnaise mixture over cut sides of bun. Top bottom halves of buns with chicken stacks and pineapple rings. Cover with bun tops, and serve immediately with fries.

From Cooking with Paula Deen, March/April 2014.