2 Boneless, Skinless Chicken Breasts
1/4 C Honey Mustard Dipping Sauce (I used French’s, any honey mustard should work)
2T Thai Chili Sauce
1 Can Pineapple Rings
1/2 Red Bell Pepper
1/4 C Mayonnaise
Sriracha to taste (I used 3 T)
-Combine honey Mustard and chili sauce, set aside.
-Cut chicken in half, then down middle to make thinner. This will give you 4 per chicken. Can use larger pieces, I like to use 2 per sandwich rather than 1.
-Place chicken on grill and grill as you usually would. Brush honey mustard sauce as you cook, reserve some for the finished chicken. When chicken is fully cooked, brush remaining sauce on chicken and allow to rest for at least 5 minutes prior to serving.
-Grill the pineapple slices and the bell pepper. Slice pepper thin before serving.
-Mix mayo and Sriracha, place on inside of top and bottom of bun. Place chicken then pineapple, and finally sliced peppers. Enjoy!