Maui Chicken Sandwiches
1 can (8 oz.) pineapple slices
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder
4 boneless skinless chicken breasts
1/2 cup light Thousand Island salad dressing
1/2 cup chopped jicama or water chestnuts
1/4 tsp. ground red pepper (optional)
4 whole grain or whole wheat sandwich rolls
red or green bell pepper, sliced into rings or shredded iceberg lettuce
Combine undrained pineapple, oregano, and garlic powder in shallow, nonmetallic dish. Add chicken; turn to coat on all sides. Cover and marinate 15 minutes in refrigerator.
Grill or broil chicken and pineapple, brushing occasionally with marinade, 5 – 8 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Combine dressing, jicama and red pepper. Spread on rolls. Top with chicken, bell pepper rings and pineapple.
Serve open faced, if desired
Servings: 4
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