4 — 4 oz boneless, skinless chicken breasts
For marinade:
1 cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
¼ cup olive oil
¼ cup finely diced cilantro
Sea salt and freshly ground black pepper 3 Tbsp chili mayonnaise (see recipe below)
4 pineapple rings, fresh or canned in it's own juice
4 whole grain sandwich thins
Chili Mayonnaise: ½ cup light mayo 2 tsp lime juice
3 tsp Thai chili sauce
Toppings: Bibb lettuce ~ Tomato slices

Place chicken in a plastic resalable bag. Add 1 cup of the marinade to the bag and seal. Place chicken in refrigerator for at least 1 hour.



Using non-stick cooking spray, lightly coat an indoor or outdoor grill.

Cook chicken on grill, turning to cook evenly on both sides.



Use remaining ½ cup of marinade on chicken while grilling, but reserve ¼ cup to use with pineapples. After chicken has cooked, remove chicken and set aside.



Add pineapple rings to grill and add ¼ cup of marinade to pineapple rings while cooking. Cook for 2-3 minutes until pineapple is heated through.



Add sandwich thins to grill and grill both sides until golden brown.



To assemble sandwiches stack chicken breast, pineapple rings and Chil mayonnaise to buns and serve immediately.



Chili Mayonnaise:

Whisk all ingredients together in a small bowl. Refrigerate until serving.