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Aloha Sandwiches


Yield

Makes 4 sandwiches

Ingredients

4 boneless, skinless chicken breast halves (about 1 pound)
1 can (8 ounces) crushed pineapple, drained
1/4 cup mayonnaise
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon brown sugar
1 cup finely shredded red cabbage
1/2 cup grated carrot
1/2 teaspoon oil
1/2 sweet Maui onion, thinly sliced
8 slices Hawaiian-style sandwich bread
4 slices tomato
1 mango, peeled and thinly sliced

Preparation

  1. Pound chicken breast halves between 2 pieces of plastic wrap to 1/4-inch thickness with flat side of meat mallet or rolling pin. Combine pineapple, mayonnaise, garlic salt, salt, pepper, and brown sugar in medium bowl; reserve 1/4 cup marinade. Add chicken to remaining marinade, turning to coat well. Cover with plastic wrap; refrigerate at least 1 hour, turning chicken occasionally.
  2. Preheat broiler. Place chicken on broiler pan coated with nonstick cooking spray and brush with any remaining marinade. Broil 4 to 5 inches from heat, 5 to 6 minutes on each side or until no longer pink in center and internal temperature reaches 170°F.
  3. Heat oil in medium skillet over medium heat. Add onion and cook 4 to 5 minutes or until caramelized, stirring often. In a medium bowl, combine cabbage, carrot, onion and reserved 1/4 cup marinade. Toast Hawaiian bread in toaster until lightly browned.
  4. To assemble sandwiches, place 1 chicken breast, 1/4 cabbage mixture, mango slice and tomato slice between 2 pieces toasted bread. Repeat for remaining sandwiches.

Nutritional Information

Sodium 563 mg
Protein 33 g
Fiber 5 g
Carbohydrate 53 g
Calories 499
Cholesterol 94 mg
Saturated Fat 4 g
Total Fat 18 g
Calories from Fat 32 %

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