Polynesian Chicken Sandwiches

8 oz Can pineapple slices undrained
1/4 c Plus 1 tb Mayonnaise
1/4 ts Ground ginger
1/4 c Teriyaki sauce
2 Chicken breast halves, skinned and boned
4 sl Swiss cheese
4 3/4"-thick diagonally cut slices French bread
1 c Alfalfa sprouts

Drain pineapple, reserving juice; set aside. Combine 2 teaspoons reserved pineapple juice, mayonnaise, and ginger; stir well. Cover and chill.Combin remaining pineapple juice and teriyaki sauce in a shallow dish aside. Place each chicken breast between 2 sheets of wax paper, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut each breast in half; add to teriyaki sauce mixture, turning once to coat. Cover and marinate 2 to 4 hours in the refrigerator.Remove chicken; reserve marinade. Broil chicken 5 inches from heat, 2 minutes on each side, basting once with reserved marinade. Top each chicken piece with a slice of cheese and pineapple; broil until cheese melts. Place chicken on bread; spread each open-faced sandwich with seasoned mayonnaise mixture, and top each with 1/4 cup sprouts. Yield: 4 servings.

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