Luau Chicken Sandwiches


Original recipe yield:
6 servings


15 Min


10 Min


25 Min


  • 1 (20 ounce) can sliced pineapple
  • 1 tablespoon brown sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 6 boneless, skinless chicken breast halves
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dill weed
  • 6 kaiser rolls, split and toasted
  • 6 lettuce leaves


  1. Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving.
  2. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Grill pineapple slices for 1 minute on each side. Spread mayonnaise mixture on rolls. Top with lettuce if desired, chicken and pineapple.

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