Grilled Chicken and Pineapple Sandwiches

 

2

tablespoons taco sauce

2

teaspoons honey

1/4

cup mayonnaise

4

boneless skinless chicken breast halves

1/2

teaspoon seasoned salt

4

pineapple slices (from 8-oz. can)

4

(1/2-oz.) slices Monterey Jack cheese

4

kaiser rolls, split

4

lettuce leaves

• 1 Heat gas or charcoal grill. In small bowl, combine taco sauce and honey; mix well. To make mayonnaise mixture for rolls, in another small bowl, combine mayonnaise and 2 teaspoons of the taco sauce mixture; blend well. Refrigerate until serving time.
• 2 Sprinkle chicken breast halves with seasoned salt. Brush chicken with about 1 tablespoon taco sauce mixture.
• 3 When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once or twice and brushing occasionally with taco sauce mixture. Discard any remaining taco sauce mixture.
• 4 Top each chicken breast half with cheese slice to melt. Place pineapple slices on grill; cook 2 minutes. To toast rolls, place cut side down on grill during last 30 seconds of cooking time.
• 5 Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.