Sunday, April 22, 2012

Luau Chicken

  • 1 (20 oz) can sliced pineapple
  • 1 TBS brown sugar
  • 1 tsp ground mustard
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • boneless, skinless chicken breasts - 1 per person (4 oz each)
  • 1/4 cup mayo
  • 1 TBS Dijon mustard
  • 1/4 tsp dill weed
  • deli rolls, split & toasted
  • optional lettuce leaves
  1. Drain juice from pineapple, reserving 1 cup of juice and 1 pineapple slice per person (serving). Remaining juice and pineapple can be saved to use in another recipe.
  2. Combine the brown sugar, ground mustard, garlic salt, pepper, and reserved 1 cup pineapple juice in a large resealable bag with the chicken breasts. Seal bag, turning to coat chicken.
  3. Refrigerate chicken in resealable bag with marinade for 2 hours in the refrigerator. Turn occasionally to thoroughly coat chicken in marinade.
  4. In a separate small dish, combine the mayo, Dijon mustard, and dill. Once completed mixed, refrigerate (covered) until ready to use.
  5. Time to cook! Drain and discard marinade from chicken breasts.
  6. Preheat the grill to medium heat. Cook the chicken breasts on a covered grill, using medium heat for 5-6 minutes per side - or until juices run clear.
  7. Grill the pineapple slices for 1 minute on each side.
  8. Prepare the split, toasted deli rolls with mayo if desired and layer each roll with 1 chicken breast, 1 slice of grilled pineapple, and 1 lettuce leaf (if desired).
Hint: We opted to make these open face - using only 1/2 a deli roll per person. One of our side dishes was a salad, so we also skipped on adding lettuce to the open sandwich. The boys really liked the chicken grilled this way, and all 4 guys requested that we put this back on the menu, soon!

This recipe is shared over at Sweet & Simple #6 at Cups by Kim.  Please visit and tell her I said hello!  Be inspired by all the great shares...and share a recipe from your kitchen too!

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