Follow these steps for perfect results
boneless skinless chicken breast halves
olive oil
lemon juice
garlic cloves
crushed
seasoning salt
sea salt
unsalted butter
light brown sugar
packed
honey
to taste
black forest ham
1/4-inch thick
pineapple
canned
crusty rolls
of choice
Place chicken in a plastic ziplock bag.
Whisk together olive oil, lemon juice, garlic, seasoning salt, and sea salt in a measuring cup.
Pour marinade over chicken and massage to coat evenly.
Refrigerate for at least 1 hour and up to 4 hours to marinate.
Preheat grill to medium heat and lightly oil the grates.
Remove chicken from marinade; discard the used marinade.
Grill chicken until cooked through, about 8-10 minutes, turning once.
Melt butter with brown sugar and honey in a saucepan or microwave.
Place ham and pineapple slices on the grill.
Brush ham and pineapple slices with the butter mixture.
Grill until pineapple is just tender and ham is heated through.
Layer the grilled chicken, ham, and pineapple slices on the rolls.
Serve immediately.
Expert advice for the best results
Marinate the chicken for longer for a more intense flavor.
Use fresh pineapple for a brighter taste.
Toast the rolls for added texture.
Everything you need to know before you start
15 minutes
Chicken can be marinated a day ahead.
Serve on a plate with a side of potato chips or coleslaw.
Serve with a side of coleslaw.
Serve with potato chips or fries.
Serve with a tropical fruit salad.
Complements the sweetness and smokiness.
A crisp white wine pairs well with grilled chicken.
Discover the story behind this recipe
Reflects Hawaiian flavors and grilling techniques.
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