1-Prepare the marinade: whisking together ⅔ cup pineapple juice, 3 tablespoons oil, ⅓ cup soy sauce, 1 teaspoon salt, 2 tablespoons brown sugar, 2 teaspoons hot sauce, and ¼ cup dijon mustard.

2-Marinate the chicken: marinate the 4 chicken cutlets in this mixture in the fridge for 4 hours before discarding the marinade to ensure food safety and great taste.

3-Cook the chicken and pineapple: heat up your grill to medium and cook the marinated chicken for 4-5 minutes per side, flipping once until it reaches 165°F inside. At the same time, grill the 8 pineapple rings for 1-2 minutes on each side to bring out their sweetness. In the last minute of grilling the chicken, add the 4 slices of provolone cheese so it melts just right.

4-Assemble the sandwiches: spread the 6 teaspoons of mayonnaise evenly on the top and bottom halves of the 4 kaiser rolls that’s about 1.5 teaspoons per roll. Layer on the grilled chicken and pineapple slices to build your sandwiches. For a personal touch, I always make sure to assemble them fresh so everything stays warm and tasty.