Instructions: 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.

This recipe yields 5 servings.

Comments: 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.

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