Maui Chicken Sandwich
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pineapple
slices |
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| ¼ | teaspoon |
garlic powder
|
|
| 4 | x |
chicken breast halves, boneless, skinless
|
*
|
| ½ | cup |
salad dressing, thousand island
light |
* |
| ½ | cup |
jicama
(or water chestnuts), finely chopped |
|
| ¼ | teaspoon |
red pepper flakes
ground, (optional) |
|
| 4 | each |
sandwich rolls
|
* |
| 1 | x |
sweet red bell peppers
(or green), sliced in rings |
*
|
| 1 | each |
lettuce
as desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pineapple
slices |
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 1.3 | ml |
garlic powder
|
|
| 4 | x |
chicken breast halves, boneless, skinless
|
*
|
| 118 | ml |
salad dressing, thousand island
light |
* |
| 118 | ml |
jicama
(or water chestnuts), finely chopped |
|
| 1.3 | ml |
red pepper flakes
ground, (optional) |
|
| 4 | each |
sandwich rolls
|
* |
| 1 | x |
sweet red bell peppers
(or green), sliced in rings |
*
|
| 1 | each |
lettuce
as desired |
*
|
Directions
Combine undrained pineapple, oregano and garlic powder in shallow, nonmetallic dish.
Add chicken, turn to coat all sides.
Cover and marinate 15 minutes in refrigerator.
Grill or broil chicken and pineapple, brushing with reserved marinade, 5 to 8 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown.
Discard any remaining marinade.
Combine salad dressing, jicama and red pepper.
Spread onto bottom halves of rolls.
Top with chicken, bell pepper rings and pineapple and top halves of rolls.
Garnish with fresh fruit and mint leaves, if desired.
