Hawaiian Chicken Sandwiches

In a gallon Ziplock bag, mix together the marinade by adding the grape seed oil, lime juice, pineapple juice, Bragg’s aminos, ground ginger, dry mustard, and garlic powder. Set aside 1/4 cup of the marinade mixture for basting. Then add chicken breasts to the bag of marinade and close bag. Place bag in refrigerator and marinate for at least an hour.

While chicken marinates, preheat gas grill, or fire up the charcoal grill – medium high heat. Place chicken on preheated grill and cook for 3-5 minutes on each side. Use the 1/4 cup of marinade mixture which was set aside earlier to baste chicken breasts before turning each time. Then repeat the process if chicken is not thoroughly cooked. (You can cut a slit in the thickest part of chicken to test for doneness. It should be all white, no pink please).

Add the fresh pineapple slices to the grill while chicken is cooking. Baste pineapple with marinade, and grill 1-2 minutes on each side.

Remove chicken and pineapple from grill and allow it to cool slightly. Serve chicken on Hawaiian buns with lettuce, cooked bacon, cheddar cheese, and grilled pineapple.