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| INGREDIENTS |
| 1 can |
(8 oz.) sliced pineapple in juice, drain reserving juice |
| 1 tbsp. |
honey mustard |
| 2 |
(4 oz.) skinless, boneless chicken breast halves |
| 1 |
small red bell pepper, thinly sliced into rings |
| 2 |
multi-grain hamburger rolls, split |
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|
| RECIPE |
- Preheat grill or broiler.
- In a small bowl, mix together honey mustard with 1 tablespoon pineapple juice.
- Place chicken and pineapple slices on rack coated with cooking spray.
- Brush chicken and pineapple slices with mustard mix.
- Grill or broil the chicken breasts and pineapple slices 2 minutes per side, brushing both sides when turning with mustard mix.
- Continue broiling until chicken has an internal temperature of 165ºF. (Remove pineapple slices if chicken is not cooked through if pineapple is getting too brown.)
- Serve the chicken on multi-grain sandwich rolls, topped with pineapple slices and red bell pepper rings.
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| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
2
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| NUTRITION FACTS |
| |
| Calories |
386 |
|
| Total Fat |
5 g |
|
| Sodium |
478 mg |
|
| Total Carbohydrates |
51 g |
|
| Fiber |
5 g |
|
| Protein |
35 g |
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