Hula Chicken Sandwich
Cook time – 10 min
- Total time
- 35 minutes
- Preparation time
- 25 minutes
- Calories
- 460
- Portions
- 4
Directions
- Combine pineapple juice, oregano and garlic powder in medium bowl. Pour 1/4 cup into shallow non-metallic dish. Add chicken; coat both sides. Cover; marinate 15 minutes in refrigerator.
- Add pineapple slices to bowl; coat both sides.
- Grill or broil chicken, brushing occasionally with marinade, for 8 minutes. Flip, add pineapple to grill, and cook 8 to 10 minutes more, or until chicken is no longer pink in center and pineapple is golden brown. Discard remaining marinade.
- Spread dressing on bottom halves of rolls. Top with chicken, peppers, pineapple slices and top halves of rolls.
Ingredients
- 4 slices fresh DOLE® Tropical Gold® Pineapple (about 1/2 inch each)
- 1/2 cup DOLE Pineapple Juice
- 1/2 teaspoon dried, oregano leaves, crushed
- 1/4 teaspoon garlic powder
- 4 boneless, skinless, small chicken breast halves (about 1 pound total)
- 1/2 cup light Thousand Island salad dressing
- 4 whole-grain or whole-wheat sandwich rolls
- Red or green bell pepper, sliced in rings
Nutritional Facts
| Serving Per Container | |
| Serving Size | 302g |
| Calories | 460 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (8 g) | 12% |
| Saturated Fat (1.5 g) | 8% |
| Polyunsaturated (3 g) | |
| Monounsaturated (2 g) | |
| Cholesterol (65 mg) | 22% |
| Sodium (690 mg) | 29% |
| Total Carbohydrate (70 g) | 23% |
| Dietary Fiber (9 g) | 36% |
| Total Sugars (23 g) | |
| Protein (32 g) | |
| Calcium | 15% |
| Folate | 15% |
| Iron | 20% |
| Magnesium | 20% |
| Manganese | 140% |
| Niacin | 70% |
| Pantothenic Acid | 15% |
| Phosphorus | 40% |
| Potassium (620 mg) | 18% |
| Riboflavin | 15% |
| Selenium | 100% |
| Thiamin | 30% |
| Vitamin A | 10% |
| Vitamin B6 | 40% |
| Vitamin C | 80% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.