My father enjoyed grilling most any time of the year as long as he had at least one of the three following meats to cook: hamburgers, hot dogs and/or steak. I never saw him grill anything else during the fifty years we were together.
My son-in-law, on the other hand, likes to experiment with both meats and vegetables when he grills, so I have begun looking for recipes I think he might be willing to try. Of course, I have a vested interest in this process as he and my daughter often invite my husband and myself over to eat with them, especially when he cooks on the grill.
This recipe for grilled pineapple chicken sandwiches looks especially intriguing. I must admit, however, I will have mine without the red bell pepper ring.
- 4 slices canned pineapple
- 1 tablespoon honey mustard
- 2 skinless, boneless chicken breast halves
- 1 red bell pepper, thinly sliced
- 2 sandwich rolls, split
- Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard.
- Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165° F.
- Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.