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The sandwich combines grilled chicken with pineapple for a tasty sandwich.
1 can (8 oz.) DOLE Pineapple Slices
Drain pineapple; reserve juice.
1/2 teaspoon dried oregano leaves, crushed1/4 teaspoon garlic powder4 skinless, boneless, small chicken breast halves
Combine reserved juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken breasts to dish; turn to coat both sides with marinade. Cover; marinate 15 minutes in refrigerator.
Add pineapple slices to bowl; turn to coat both sides.
Grill or broil chicken, brushing occasionally with reserved marinade, 6 minutes turn over, add pineapple slices to grill continue cooking 6 to 8 minutes or until chicken is no longer pink in center (165°F.) and pineapple is golden brown. Discard any remaining marinade.
1/2 cup light prepared Thousand Island salad dressing1/4 teaspoon ground red pepper (optional)4 ciabatta rolls or other rustic sandwich rollsRed or green bell pepper, sliced in rings
Combine dressing and red pepper. Spread on bottom halves of rolls. Top with chicken, bell pepper rings, pineapple slices and top halves of rolls.
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