- 1 (20 ounce) can sliced pineapple
- 1 tablespoon brown sugar
- 1 teaspoon ground mustard
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 6 boneless, skinless chicken breast halves
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dill weed
- 6 kaiser rolls, split and toasted
- 6 lettuce leaves
- Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving.
- Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Grill pineapple slices for 1 minute on each side. Spread mayonnaise mixture on rolls. Top with lettuce if desired, chicken and pineapple.