Hawaiian Chicken Sandwiches

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I was assigned Cookaholic Wife for the latest blogger’s choice recipe swap. I made Nichole’s Chocolate Chip Muffins for the last swap, so this time I wanted to pick something a little different. With all of the holiday craziness in full swing, a quick dinner seemed like the perfect idea.

These sandwiches involve about five minutes of prep the night before and then less than fifteen minutes start-to-finish after they’re finished marinating. Some nights, that’s about all I can handle. And, these were awesome!

Thanks Nichole! And, as always, thank you to Sarah at A Taste of Home Cooking for hosting!

Hawaiian Chicken Sandwiches
(from Cookaholic Wife)
Serves 6

1 large can pineapple rings
3 T. soy sauce
3 T. brown sugar
1 T. Dijon mustard
6 thin chicken cutlets, cut in half
6 slices provolone cheese
6 whole wheat buns

In a large bowl, whisk together the juice from the pineapple, soy sauce, brown sugar and mustard. Add the chicken, cover and refrigerate overnight.

Discard marinade and grill chicken over medium heat for 10-15 minutes, turning halfway, until cooked through. Add pineapple and cheese and leave on the grill to melt.

Serve on whole wheat rolls.

Here’s what the rest of the bloggers selected to make for this round of Blogger’s Choice:

 




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