How to Make Grilled Chicken and Pineapple Sandwiches

Grilled Chicken n Pineapple Sandwiches with Sandra Lee
Ingredients: Makes 6 servings
6 boneless skinless chicken breasts
1 cup ginger teriyaki mainade
6 provolone cheese slices
6 fresh pineapple slices
6 kaiser rolls, split
Mayonnaise
Green lettuce leaves
1 medium red onion, thinly sliced

Procedures:

• In a large bowl or zip top plastic freezer bag, place chicken breasts and ginger teriyaki marinade; turn to coat chicken. Cover or seal, and chill for 1 hour. Remove chicken from marinade, discarding marinade.
• Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 degree to 400 degree)
• Grill chicken, covered with grill lid, for 6 to 8 minutes on each side, or until done. Crefully place cheese slices on chicken, and grill, covered with grill lid, for 1 to 2 minutes or until cheese is slightly melted.
• Grill pineapple slices for 1 to 2 minutes on each side, or until grill marks appear. Grill cut sides of rolls just until lightly toasted. Spred mayonnaise on cut sides of rolls. Place lettuce leaves on bottom halves of rolls. Top with chicken, pineapple slices, red onion slices, and roll tops. End.