Grilled Chicken and Pineapple Sandwiches

Ingredients

• 2 teaspoons honey 
• 2 tablespoons sauce 
• 4  romaine leaves 
• 0.3 cup mayonnaise 
• 2 oz monterrey jack cheese 
• 4  pineapple rings (from 8-oz. can)
• 0.5 teaspoon lawry's seasoned salt 
• 4  chicken breast halves boneless skinless
• 4  portugese rolls split

Equipment

• bowl
• grill

Directions

1. Heat gas or charcoal grill. In small bowl, combine taco sauce and honey; mix well. To make mayonnaise mixture for rolls, in another small bowl, combine mayonnaise and 2 teaspoons of the taco sauce mixture; blend well. Refrigerate until serving time.
2. Sprinkle chicken breast halves with seasoned salt.
3. Brush chicken with about 1 tablespoon taco sauce mixture.
4. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once or twice and brushing occasionally with taco sauce mixture. Discard any remaining taco sauce mixture.
5. Top each chicken breast half with cheese slice to melt.
6. Place pineapple slices on grill; cook 2 minutes. To toast rolls, place cut side down on grill during last 30 seconds of cooking time.
7. Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.