1 can (20 ounces) sliced pineapple
1 tbsp brown sugar
1 tsp ground mustard
1 tsp garlic salt
1/2 tsp pepper
6 boneless skinless chicken breast halves
1/4 cup mayonnaise
1 tbsp Dijon mustard
1/4 tsp dill weed
6 kaiser rolls, split and toasted
6 lettuce leaves, optional
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 to 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.
Steve McNair was a past HMC Board Member & President.