Makes 4 sandwiches
|4||boneless, skinless chicken breast halves (about 1 pound)|
|1||can (8 ounces) crushed pineapple, drained|
|1/2||teaspoon garlic salt|
|1/4||teaspoon black pepper|
|1||teaspoon brown sugar|
|1||cup finely shredded red cabbage|
|1/2||cup grated carrot|
|1/2||sweet Maui onion, thinly sliced|
|8||slices Hawaiian-style sandwich bread|
|1||mango, peeled and thinly sliced|
- 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.
- 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.
- 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.
- 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.
|Saturated Fat||4 g|
|Total Fat||18 g|
|Calories from Fat||32 %|
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