Grilled Hawaiian Chicken and Pineapple Sandwiches

Recipe View Marinate the Chicken: In a large resealable bag, combine the Hawaiian-style marinade and chicken breasts. Ensure the chicken is fully coated, then remove excess air and seal. Refrigerate for at least 1 hour, or ideally overnight. (Marinating time: 1-12 hours)

Recipe View Prepare the Grill: Preheat an outdoor grill to medium-high heat. Lightly coat the grill grate with cooking spray to prevent sticking. (Preparation time: 5 minutes)

Recipe View Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Discard the remaining marinade. Place the chicken on the preheated grill and cook for approximately 10 minutes, flipping halfway through, until fully cooked and no longer pink inside. Ensure an internal temperature of 165 degrees F (74 degrees C) is reached. (Cooking time: 10 minutes)

Recipe View Grill the Pineapple: As you flip the chicken, add the pineapple slices to the grill. Cook for about 2 minutes per side, or until grill marks appear and the pineapple is slightly caramelized. (Cooking time: 4 minutes)

Recipe View Toast the Rolls (Optional): If desired, lightly toast the onion rolls on the grill for a minute or two until golden brown. Watch carefully to prevent burning. (Toasting time: 1-2 minutes)

Recipe View Melt the Cheese: Place a grilled pineapple slice on top of each cooked chicken breast, followed by a slice of provolone cheese. Close the grill lid and allow the cheese to melt, about 1 minute. (Melting time: 1 minute)

Recipe View Assemble the Sandwiches: Transfer the cheesy chicken and pineapple to the bottom halves of the onion rolls. Top with romaine lettuce and tomato slices. Spread Thousand Island dressing on the top halves of the rolls and place them over the lettuce and tomato.