Reviewed: Mar. 19, 2012

This was a huge hit with my 7 and 5 year old and husband. It ended up being too windy to grill so I had to cook them in a pan and they turned out well. I would flatten the breast a little next time with a mallet as the sugars were starting to burn while I was cooking it all the way through. Plus then the breast would fit the buns. ***I did this again with salmon and topped with the dijon mayo. Delish!

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jan. 20, 2012

These sandwiches were great! So easy and I only marinated for a short time. Can't imagine how good if the chx marinated longer...I added crispy bacon and melted muenster cheese for my hungry teenage sons. They loved 'em!!! Thx much ;)

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Janeen

Reviewed: Aug. 7, 2011

marinade is good...easy

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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: May 9, 2011

The girls request this all the time. I put them on italian sweet rolls. Marinating these overnight is the best, and a little creole seasoning right before grilling.

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chuckie j

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Feb. 27, 2011

The first time I made this, I just made the chicken as a main dish w/o the bun (still served each piece w/ a pineapple ring, and dollop of dill sauce- inside of the ring- on top), not only was it a pretty presentation, my hubby raved about the taste to everyone for days. Once I explained to him that the recipe actually had the chicken on a bun, he was officially won over, as he thought it would make an awesome sandwich (my guys are avid chicken sandwich eaters - me, not so much). I've made it both ways ever since, and it's always a quick and easy "go-to" recipe.

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Wannabe Virtuous Woman

Cooking Level: Expert

Reviewed: Feb. 24, 2011

Delicious! I did modify the recipe a bit b/c I can't get the grill out due to all of the snow! I baked the chicken in the oven at 375 for 30 min in the marinade. The chicken was amazing, it had a great flavor and was super juicy. I also used fresh pineapple (Using canned juice in the marinade) and we added a little bit of sliced onion and a sprinkle of extra sharp white cheddar cheese to the buns with I broiled in the oven with the pineapple slice until toasted. I wasn't much of a fan of the dill sauce (we are not mayo eaters so I subed lite sour cream), but this is just personal preference, I'm not much of a fan of dill. We will definetly be making these on a regular basis. Thanks for the recipe!

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Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 16, 2011

This was very good. I wasn't able to grill the chicken or pineapple so I think it will be even better grilled. Next time will grill for sure. I thought the dill/mayo sauce sounded kind-of weird to pair with the pineapple but it was great. In stead of mayo I used fat free plain yogurt. Very good!

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Reviewer:

Audrey

Cooking Level: Beginning

Living In: Stuttgart, Baden-Württemberg, Germany

Reviewed: Jan. 5, 2011

After reading everyone's reviews on the marinade I decided to add a 1/4 tsp of ground ginger and 1/4 cup pear juice and let it marinade for 6 hours before grilling. Yum!

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brandy

Cooking Level: Intermediate

Home Town: Wellsburg, West Virginia, USA

Living In: Groveland, Florida, USA

Reviewed: Aug. 14, 2010

Great recipe, very easy to prepare and cook. My girlfriend and I loved it, and I think it will easily make its way into the regular menu rotation at our place.

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Reviewer:

marchingjaybird

Reviewed: Jun. 3, 2010

The marinade didn't add much pineapple flavor. I didn't like the grilled pineapple on the sandwich, it seemed really mushy to me. Just not for me. Will not make again.

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