Chicken- Pineapple Sandwich with Avocado Cream
Yield 6 servings. Approximately 350 calories; 11 grams fat; 5 grams fiber
¼ cup pineapple juice
¼ cup soy sauce
¼ cup honey
1 teaspoon ground ginger
2 garlic cloves
6 (4 ounce) chicken breasts, pounded thin
6 slices Swiss cheese
6 slices fresh or canned pineapple
½ cup chopped avocado
¼ cup fat free mayonnaise
1 tablespoon chopped basil
2 teaspoon lime juice
Wheat hamburger rolls
Place chicken in a large zip top baggie. Combine pineapple juice and next 4 ingredients in a small bowl, stirring well. Pour marinade mixture over chicken. Marinate in the refrigerator 2 hours or overnight; turning occasionally.
Remove chicken from marinade, and discard marinade. Broil chicken 3 minutes on each side or until cooked through. Remove from oven and top with a slice of pineapple and cheese. Return to oven and broil until cheese melts.
Combine avocado and next 3 ingredients in small bowl. Mix well. Spread 2 tablespoons avocado cream over each bun half. Arrange chicken on bun and serve.