Title: Polynesian chicken sandwiches
 Categories: Chicken
      Yield: 1 Servings
 
      8 oz Can pineapple slices
           Undrained
    1/4 c  Plus
      1 tb Mayonnaise
    1/4 ts Ground ginger
    1/4 c  Teriyaki sauce
      2    Chicken breast halves,
           Skinned and boned
      4 sl Swiss cheese
      4    3/4"-thick diagonally cut
           Slices French bread
      1 c  Alfalfa sprouts
 
  Drain pineapple, reserving juice; set aside.  Combine 2 teaspoons
  reserved pineapple juice, mayonnaise, and ginger; stir well. Cover
  and chill.Combin remaining pineapple juice and teriyaki sauce in a
  shallow dish aside. Place each chicken breast between 2 sheets of wax
  paper, and flatten to 1/4-inch thickness using a meat mallet or
  rolling pin. Cut each breast in half; add to teriyaki sauce mixture,
  turning once to coat. Cover and marinate 2 to 4 hours in the
  refrigerator.Remove chicken; reserve marinade. Broil chicken 5 inches
  from heat, 2 minutes on each side, basting once with reserved
  marinade.  Top each chicken piece with a slice of cheese and
  pineapple; broil until cheese melts. Place chicken on bread; spread
  each open-faced sandwich with seasoned mayonnaise mixture, and top
  each with 1/4 cup sprouts.  Yield:  4 servings.