Hawaiian chicken sandwiches made with grilled chicken, pineapple rings, provolone, and Thousand Island dressing. It may sound like a strange combination, but it's very tasty!
Ingredients
- Hawaiian style marinade: 1 cup
- skinless, boneless chicken breast halves: 6 piece (4 ounce, pounded to 1/4 inch thickness)
- cooking spray:
- pineapple rings: 6 piece
- onion rolls: 6 piece (split)
- slices provolone cheese: 6 piece
- leaves romaine lettuce: 6 piece
- slices tomato: 6 piece
- Thousand Island salad dressing: 6 Tbsp
Metric Conversion
Stages of cooking
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Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
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When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
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Remove chicken from marinade and shake off excess. Discard remaining marinade.
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Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.
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Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.
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Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.
