Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Can pineapple slices
Undrained
1/4 c Plus
1 tb Mayonnaise
1/4 ts Ground ginger
1/4 c Teriyaki sauce
2 Chicken breast halves,
Skinned and boned
4 sl Swiss cheese
4 3/4"-thick diagonally cut
Slices French bread
1 c Alfalfa sprouts

Drain pineapple, reserving juice; set aside. Combine 2 teaspoons
reserved pineapple juice, mayonnaise, and ginger; stir well. Cover
and chill.Combin remaining pineapple juice and teriyaki sauce in a
shallow dish aside. Place each chicken breast between 2 sheets of wax
paper, and flatten to 1/4-inch thickness using a meat mallet or
rolling pin. Cut each breast in half; add to teriyaki sauce mixture,
turning once to coat. Cover and marinate 2 to 4 hours in the
refrigerator.Remove chicken; reserve marinade. Broil chicken 5 inches
from heat, 2 minutes on each side, basting once with reserved
marinade. Top each chicken piece with a slice of cheese and
pineapple; broil until cheese melts. Place chicken on bread; spread
each open-faced sandwich with seasoned mayonnaise mixture, and top
each with 1/4 cup sprouts. Yield: 4 servings.

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