1 tbsp. brown sugar
1/4 tsp. ginger
1 tbsp. soy sauce
8 oz. can pineapple rings in its own juice, drained and reserving juice
2 whole chicken breasts, skinned, halved and boned
4 Kaiser rolls
Spinach leaves

In shallow dish, combine brown sugar, ginger, soy sauce and reserved pineapple juice; mix well. Place 1 chicken breast half, boned side up between 2 pieces of waxed paper. Working from center, gently pound chicken until 1/4 inch thick. Repeat with remaining breasts. Place chicken breasts in marinade, turning to coat. Cover, refrigerate 45 minutes.

Drain chicken breasts, reserving marinade. Place on barbecue grill about 8 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing with marinade. Place pineapple rings on grill, brush with marinade and turn once. Cut rolls in half. On bottom half of each roll, layer spinach leaves, chicken breast half, pineapple ring. Replace top half of roll.