Ingredients
4 slices canned pineapple
1 tablespoon honey mustard
2 skinless, boneless chicken breast halves
1 red bell pepper, thinly sliced
2 sandwich rolls, split
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Contact grill for panini, grilled cheese, quesadilla
Peel, core, and spiral-slice apples in seconds — pie prep
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Contact grill for panini, grilled cheese, quesadilla
Peel, core, and spiral-slice apples in seconds — pie prep
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.