2 (6-oz.) boneless, skinless chicken breasts
¼ cup pasta sauce
2 tbsp. pineapple juice
2 tsp. Dijon mustard
2 tsp. sugar
Vegetable oil spray
Salt and freshly ground black pepper
2 Hawaiian rolls
Place chicken between 2 layers of plastic or parchment paper and flatten with a meat mallet or the bottom of a heavy skillet.
Mix pasta sauce, pineapple juice, mustard and sugar. Heat a grill to medium-high and spray the grates with vegetable oil spray. Sear chicken 2 minutes. Turn and sear second side 2 minutes. Add salt and pepper to taste to the cooked side.
Move chicken to a cooler area of the grill and spoon 1 tablespoon sauce over each piece. Cover with a lid or foil and cook 2 minutes. A meat thermometer should read 170 degrees.
Cut rolls open and spray with vegetable oil spray. Place on grill for 1 to 2 minutes.
Remove chicken to dinner plates and serve with remaining sauce, rolls and a Caesar salad tossed with pineapple cubes.
Makes two servings.
Notes: The chicken can be sauteed instead of grilled. Brown the chicken about 2 minutes per side, lower the heat to medium low, spoon a little sauce on top, cover and cook 5 minutes. Hawaiian rolls can be found in most supermarkets. They are a white, slightly sweet roll. Any rolls can be used. Fresh pineapple cubes for the salad can be found in the produce section of most supermarkets. Use the juice from the container for the barbecue sauce.
— Linda Gassenheimer