Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  (20-oz) pineapple slices -- undrained
     1/4           cup  dark rum or pineapple juice
  1         tablespoon  chili powder
  1         tablespoon  molasses
     1/4      teaspoon  hot sauce
  4                     skinned and boned chicken breast halves
                        Red Cabbage Slaw 
  4                     sesame seed sandwich buns -- toasted
                        lettuce leaves
     1/4           cup  flaked coconut -- toasted (optional)
                        red cabbage leaves
                        green onions (garnish)
                        Red Cabbage Slaw
  1                cup  finely shredded red cabbage
  2                     green onions -- finely chopped
  2        tablespoons  reserved pineapple juice
  2          teaspoons  vegetable oil
  1           teaspoon  sesame oil

Preparation:

Drain pineapple, reserving 2 tablespoons juice for Red Cabbage Slaw, and, if desired, 1/4 cup juice for basting mixture; set pineapple and juice aside. Combine rum or 1/4 cup reserved pineapple juice, chili powder, molasses, and hot sauce; set mixture aside. Cook pineapple and chicken, covered with grill lid, over medium-hot coals (350 to 400 degrees) 15 to 20 minutes or until done, basting often with rum mixture. Place Red Cabbage Slaw on bottom half of each bun; top each with chicken, leaf lettuce, and 2 pineapple slices. Sprinkle with coconut, if desired. Cover with tops of buns. Serve each sandwich on a red cabbage leaf and garnish, if desired. Red Cabbage Slaw: Combine all ingredients. Cover and chill. Serve with slotted spoon. Makes 1 cup.

Nutritional Information:

182 Calories (kcal); 5g Total Fat; (26% calories from fat); 28g Protein; 5g Carbohydrate; 68mg Cholesterol; 107mg Sodium