Trouble With Toast

Recipe: Grilled Chicken and Pineapple Sandwich

May 17, 2011
1 Comment

One of the hardest parts about “dieting” is planning for lunch, especially when your office is walking distance from many tasty treats.  Lean Cuisines and turkey sandwiches can only get you so far, ya know?

Originally, when I saw this recipe in Women’s Health magazine, I thought I’d make it for dinner one night.  But as I was buying ingredients, I pondered to myself, “Why can’t I make extra and then pack one of these sandwiches for the next day’s lunch?”  I just marinated and grilled some additional chicken breasts and pineapple slices, and I waited until I was ready to eat before I toasted the bun and melted the cheese (as I was reheating the chicken) – that way, the bread didn’t get soggy and the cheese didn’t get oily or rubbery.

What a delicious delight, regardless of the time of day!  I love the combo of sweet pineapple, salty chicken/cheese, and spicy jalapeno.  And if you don’t like raw onion, you could easily slice those thick and throw them on the grill with everything else (or caramelize them, if you prefer a little added sweetness).  You definitely won’t be tempted by neighborhood restaurants when you have this number in your lunch pail!

  • 4 boneless, skinless chicken breasts (4 to 6 oz each)
    4 pineapple slices (1/2-inch thick)
    1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced
    Teriyaki sauce
    4 slices Swiss cheese
    4 whole-wheat kaiser rolls
    1/2 medium red onion, thinly sliced

Combine chicken and enough teriyaki sauce to cover it in a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes and up to 12 hours.

Heat a grill until hot (you shouldn’t be able to hold your hand above the grates for more than 5 seconds). Remove chicken from marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes, flip, and immediately add cheese to each breast. Continue cooking until cheese is melted and chicken is lightly charred and firm to the touch. Remove from grill; set aside.
While chicken rests, add pineapple and rolls to the grill. Cook rolls until they’re lightly toasted, and pineapple slices until they’re soft and caramelized, about 2 minutes per side. Top each roll with chicken, pineapple, red onion, and jalapeno slices. If you like, drizzle chicken with a bit more teriyaki sauce.

Per serving: 387 cal, 13 g fat, 29 g carbs, 703 mg sodium, 3 g fiber, 36 g protein

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