by Chefs Classics
Whether you're abstaining from red meat or choosing to eat healthier, this grilled chicken and pineapple sandwiches are for you. Flavor and texture need not to be sacrificed!
- 4 medium skinless chicken breast filet
- ¼ cup lime juice
- 4 slices fresh pineapple
- 4 pcs whole wheat buns
- 4 large leaves of iceberg lettuce
- 3 tbsp of olive oil
- Salt and pepper to taste
- Mayonnaise
1. Heat the Chefs Classics Fennel Grill Pan and brush with olive oil. Grill the chicken breast. Sprinkle the chicken evenly with salt and pepper. Grill for about 5 to 6 minutes on each side or until done while brushing occasionally with lime juice. Set aside.
2. Grill the pineapple for 2 to 3 minutes on each sides or until browned. Set aside.
3. Spread mayonnaise on bottom halves of buns. Top each with 1 chicken breast, 1 pineapple slice, 1 iceberg lettuce and 1 bun top.
2. Grill the pineapple for 2 to 3 minutes on each sides or until browned. Set aside.
3. Spread mayonnaise on bottom halves of buns. Top each with 1 chicken breast, 1 pineapple slice, 1 iceberg lettuce and 1 bun top.
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