Saturday, August 7, 2010

Hawaiian Chicken Sandwiches

4 slices canned pineapple (save 2 Tbsp. of juice)
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. honey
1 Tbsp. molasses
1 1/2 Tbsp. lemon juice
1/2 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. ground ginger
1 1/2 Tbsp. oil
4 boneless, skinless chicken breasts, sliced horizontally, rinsed and patted dry
salt to taste
4 rolls, grilled if desired
lettuce leaves, optional

Lay the pineapple slices on paper towels, blot dry, set aside. In a small bowl, blend reserved pineapple juice, soy sauce, honey, molasses, lemon juice, mustard, garlic, and ginger. Set a large non-stick skillet over medium heat. Add oil when hot. Add chicken breasts and salt very lightly. Fry chicken 4-5 minutes per side, until just done. Add sauce and fry for another minute or so, spooning the sauce over the chicken, coating both sides. Remove chicken and add pineapples slices. Cook about 30 seconds and remove from heat. Assemble sandwich. Spoon sauce over chicken and pineapple.

Notes: We got this recipe from my sister, Jill. We only halved 2 chicken breasts and had enough for 4 sandwiches. We also used toasted sesame seed buns instead of rolls. I really liked this recipe. Brittany wasn't feeling well and told me she was only going to have half a sandwich, but she must have liked it, too, because she ended up eating the whole thing.

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