Aloha Chicken Sandwich Recipe: A Taste of the Islands

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.

This recipe appears in: Island 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 %