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Hula Chicken Sandwich

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 25 minutes
Calories Per Serving: 460
Nutrients

Nutrition Facts

Serving Size 302g

Amount per serving
Calories 460 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 2 g %
Cholesterol 65 mg 22 %
Sodium 690 mg 29 %
Potassium 620 mg 18 %
Carbohydrate 70 g 23 %
Fiber 9 g 36 %
Sugars 23 g
Protein 32 g
Vitamin A 10 %
Vitamin C 80 %
Calcium 15 %
Iron 20 %
Thiamin 30 %
Riboflavin 15 %
Niacin 70 %
Vitamin B6 40 %
Folate 15 %
Pantothenic Acid 15 %
Phosphorus 40 %
Magnesium 30 %
Zinc 20 %
Selenium 100 %
Manganese 140 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 4 slices fresh DOLE® Tropical Gold® Pineapple (about 1/2 inch each) 
  • 1/2 cup DOLE Pineapple Juice 
  • 1/2 teaspoon dried, oregano leaves, crushed 
  • 1/4 teaspoon garlic powder 
  • 4 boneless, skinless, small chicken breast halves (about 1 pound total) 
  • 1/2 cup light Thousand Island salad dressing 
  • 4 whole-grain or whole-wheat sandwich rolls 
  • Red or green bell pepper, sliced in rings

Directions

  1. Combine pineapple juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken; coat both sides. Cover; marinate 15 minutes in refrigerator.
  2. Add pineapple slices to bowl; coat both sides.
  3. Grill or broil chicken, brushing occasionally with marinade, for 8 minutes. Flip, add pineapple to grill, and cook 8 to 10 minutes more, or until chicken is no longer pink in center and pineapple is golden brown. Discard remaining marinade.
  4. Spread dressing on bottom halves of rolls. Top with chicken, peppers, pineapple slices and top halves of rolls.
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Hula Chicken Sandwich Prep Time:25 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 460 Calories, 8 grams fat
Ingredients: 4 slices fresh DOLE® Tropical Gold® Pineapple (about 1/2 inch each) , 1/2 cup DOLE Pineapple Juice , 1/2 teaspoon dried, oregano leaves, crushed , 1/4 teaspoon garlic powder , 4 boneless, skinless, small chicken breast halves (about 1 pound total) , 1/2 cup light Thousand Island salad dressing , 4 whole-grain or whole-wheat sandwich rolls , Red or green bell pepper, sliced in rings, Directions:Combine pineapple juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken; coat both sides. Cover; marinate 15 minutes in refrigerator.Add pineapple slices to bowl; coat both sides.
Grill or broil chicken, brushing occasionally with marinade, for 8 minutes. Flip, add pineapple to grill, and cook 8 to 10 minutes more, or until chicken is no longer pink in center and pineapple is golden brown. Discard remaining marinade.Spread dressing on bottom halves of rolls. Top with chicken, peppers, pineapple slices and top halves of rolls.