Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Red Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salad Dressing | not in our table | 0 |
| Wheat | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 5 boneless, skinless chicken breasts, pounded to about 1/4-inch thickness*
- 1 can (20 oz.) Dole Pineapple Slices, well drained
- 3/4 cup fat free or low fat Caesar salad dressing, divided
- 15 whole wheat or whole grain bread slices, toasted
- 10 DOLE Green Leaf Lettuce leaves
- 1/2 cup thinly sliced red onion
- 10 low fat turkey bacon slices, cooked and drained
- =
Directions
Place chicken and pineapple on grill or broiler pan.
Brush with 2 tablespoons dressing.
Grill or broil chicken and pineapple, 5 minutes.
Turn chicken and pineapple over; brush with 2 more tablespoons dressing.
Cook 5 to 10 minutes more or until chicken is no longer pink in center and pineapple is golden brown.
Spread remaining 1/2 cup dressing evenly over bread slices.
For each sandwich, layer one bread slice with lettuce leaf, chicken breast, red onions, bread slice, 2 pineapple slices, 2 bacon strips, lettuce leaf and bread slice.
Repeat with remaining sandwiches.
Cut sandwiches into half. Insert toothpick into each half.
TIP: To pound chicken, place chicken between two pieces of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound meat to about 1/4-inch thickness.
Makes 5 servings