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Firehouse Recipe of the Week: Grilled Pineapple and Chicken Sandwiches

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Grilled Pineapple and Chicken Sandwiches  

Recipe Courtesy of Portland Lieutenant Matthew Silva, Special Ops

Ingredients:

  • 1 (8 ounce can) In Juice Pineapple Drained, Juice Reserved
  • 1 Tablespoon(s) Honey Mustard 
  • 2 (4 ounce) Skinless Chicken Breast Halves Boneless
  • 1 Small Red Bell Pepper(s) Thinly Sliced Into Rings
  • 2 Multi-grain Hamburger Rolls Split

Preparation:

  1. Preheat grill or broiler.
  2. In a small bowl, mix together honey mustard with 1 tablespoon pineapple juice.
  3. Place chicken and pineapple slices on rack coated with cooking spray.
  4. Brush chicken and pineapple slices with mustard mix.
  5. Grill or broil the chicken breasts and pineapple slices 2 minutes per side, brushing both sides when turning with mustard mix.
  6. 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.)
  7. Serve the chicken on multi-grain sandwich rolls, topped with pineapple slices and red bell pepper rings.

Nutrition Facts:

  • Calories 386
  • Total Fat 5 g
  • Saturated Fat N/A
  • Sodium 478 mg
  • Total Carbohydrates 51 g
  • Fiber 5 g
  • Protein 35 g

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Spam Prevention In the Pacific Northwest, what state is Portland in?