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Recipe for Grilled Pineapple Chicken Sandwiches

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This recipe is inspired by last night’s Taste of the Islands dinner at TGIFriday’s. No, I don’t receive any promotional fees from Captain Morgan Original Spiced Rum. But I’m open to the concept!

1 tablespoon brown sugar
1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice
2 tablespoon soy sauce

2 tablespoons spiced rum, like Captain Morgan
1 ( 8 oz) can pineapple rings (drain and reserve juice)
4 skinned boneless chicken breast halves
Hamburger buns
Spinach leaves    

In shallow dish, combine brown sugar, ginger, soy sauce, rum and reserved pineapple juice; mix well. Place chicken breasts in marinade, turning to coat all sides. Let marinate 45 minutes. Meanwhile prepare charcoal fire for grilling. Drain chicken breasts, reserving marinade. When ready to grill, place chicken about 8 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing with marinade. Place pineapple rings on grill when turning chicken; cook until striped and caramelized, turning once and brushing with marinade. Serves 4.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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