Maui Chicken Sandwich

A delicious sandwich sure to satisfy any Island sized appetite.

Photo of Maui Chicken Sandwich


2-1/2 cups DOLE® Pineapple Juice
2-1/2 tablespoons dried oregano leaves, crushed
2 teaspoons garlic powder
24 (5 oz. each) boneless, skinless chicken breasts
24 each DOLE Pineapple Slices
3 cups light prepared Thousand Island salad dressing
3 cups (24 oz.) jicama or water chesnuts, finely chopped
2-1/2 teaspoons ground red pepper
24 each whole wheat or multi-grain buns
24 leaves DOLE Iceberg Lettuce
48 each red or green bell pepper slices


  1. Combine pineapple juice, oregano and garlic in hotel pan.  Add chicken breasts turning to coat.  Cover, refrigerate 15 to 30 minutes.
  2. Remove from marinade, discard marinade.  Grill chicken until cooked and no longer pink in center.  Add pineapple slices and grill until golden.
  3. Combine dressing, jicama and red pepper.
  4. Spread dressing mixture on each bun top and bottom.  Top with lettuce leaves, chicken, 2 bell pepper rings and grilled pineapple slice.  Place on bun top and serve.
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