1 can (8 oz) DOLE® Pineapple Slices (227 mL)
½ teaspoon dried oregano leaves, crushed (2.5 mL)
¼ teaspoon garlic powder (1 mL)
4 boneless, skinless small chicken breast halves
½ cup light prepared Thousand Island salad dressing (120 mL)
¼ teaspoon ground red pepper (optional) (1 mL)
4 whole grain or whole wheat sandwich rolls
Red or green bell peppers, sliced in rings

Drain pineapple; reserve juice.

Combine reserved juice, oregano and garlic powder in medium bowl. Pour 1/4 cup (60 mL) into shallow non-metallic dish. Add chicken breasts to dish; turn to coat both sides with marinade. Cover, marinate 15 minutes in refrigerator.

Add pineapple slices to bowl; turn to coat both sides.

Grill or broil chicken, brushing occasionally with reserved marinade, 8 minutes turn over, add pineapple slices to grill continue cooking 8 to 10 minutes or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade.

Combine dressing and ground red pepper. Spread on bottom halves of rolls. Top with chicken, bell pepper rings, pineapple slices and top halves of rolls.