Grilled Teriyaki Chicken Sandwiches and Pineapple Coleslaw

Craving a trip to a tropical island? Put on some Hawaiian music and have this for dinner. Add a sliced mango or papaya for dessert, and you have a healthy, filling meal.

Ingredients:
½ cup of teriyaki sauce
4 boneless, skinless chicken breasts
1 small can of sliced pineapple (or fresh pineapple, if it’s in season)
4 whole wheat English muffins
1 bag of cabbage for coleslaw
½ cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
1/4 teaspoon celery seed

½ teaspoon of fresh ground black pepper
½ teaspoon of salt
1 papaya or mango if they are in season.

Preparation:
Mix together the mayonnaise, mustard, sugar, celery seed, pepper, and salt for the coleslaw dressing.
To make it thinner, add pineapple juice from the can 1 tablespoon at a time. If you use fresh pineapple, thin the dressing with milk.
Chop 2 slices of pineapple into tiny chunks.
Stir into the coleslaw cabbage. Add the dressing and stir.
If you like more dressing on your coleslaw, make a double batch of dressing.
Refrigerate until dinner is ready.
Wash and dry the chicken. Brush with teriyaki sauce.
Heat the indoor grill.
Toast the English muffins.
Grill the chicken until well done.
Drain the pineapple if using canned, and reserve the juice.
Grill 4 pineapple slices until brown grill lines appear.
Place the chicken and pineapple on the English muffins.
Serve with the coleslaw.
Slice the mango and papaya and chill in the freezer for 20 minutes. Serve cold for dessert.

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