Hawaiian Chicken Sandwich

Cooking Recipes Catalogue

These pineapple and garlic chicken breast sandwiches are quick-marinated and grilled, and then served with pineapple slices and sweet bell pepper rings.

INGREDIENTS (for 4 servings):


  • Drain pineapple; reserve juice.
  • Combine reserved juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken breasts to dish; turn to coat both sides with marinade. Cover; marinate 15 minutes in refrigerator.
  • Add pineapple slices to bowl; turn to coat both sides.
  • Grill or broil chicken, brushing occasionally with reserved marinade, 8 minutes turn over, add pineapple slices to grill continue cooking 8 to 10 minutes or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade.
  • Combine dressing and red pepper. Spread on bottom halves of rolls. Top with chicken, bell pepper rings, pineapple slices and top halves of rolls.