Grilled Hawaiian Chicken Sandwiches (Print Version)

# Ingredients:

→ Protein

01 - 1 lb boneless skinless chicken breast

→ Marinade

02 - 1/3 cup barbecue sauce

03 - 3 tbsp pineapple juice

04 - 1.5 tbsp soy sauce

05 - 1 garlic clove, minced

06 - 1 tsp ginger, minced

07 - 1/2 tsp Sriracha (optional)

→ Sandwich Components

08 - 1 cup pineapple, sliced

09 - 4 reduced calorie hamburger rolls

10 - 1 red onion, sliced

11 - 1 jalapeno, sliced

12 - 2 cups mixed greens

# Instructions:

01 - Combine barbecue sauce, pineapple juice, soy sauce, minced garlic, minced ginger, and Sriracha in a bowl. Place chicken in the marinade and refrigerate for at least 30 minutes or overnight for best flavor.

02 - Remove chicken from marinade, allowing excess to drip off. Lightly spray pineapple slices with cooking spray. Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F (74°C). Grill pineapple slices alongside until caramelized, about 2-3 minutes per side.

03 - Transfer remaining marinade to a small saucepan. Bring to a boil and simmer for 4-5 minutes until slightly thickened to create a glaze for the sandwiches.

04 - Toast hamburger rolls if desired. Layer each roll with mixed greens, grilled chicken, grilled pineapple, sliced red onion, and jalapeno. Drizzle with the reduced barbecue glaze before serving.

# Notes:

01 - For thinner chicken breasts, reduce grilling time to 3-4 minutes per side to prevent overcooking.

02 - The marinade can be prepared up to 2 days in advance and stored in the refrigerator.

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