Ingredients
1 can (20 ounces) sliced pineapple1 tablespoon brown sugar1 teaspoon ground mustard1 teaspoon garlic salt1/2 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1/4 cup mayonnaise1 tablespoon Dijon mustard1/4 teaspoon dill weed6 lettuce leaves, optional6 kaiser rolls, split and toasted
Preparation
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.
Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side.
Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.
