1 tbsp. brown sugar
1/4 tsp. ginger
1 tbsp. soy sauce
8 oz. can pineapple rings (drain and reserve juice)
2 skinned, halved and boned chicken breasts
Hamburger buns
Spinach leaves
Sweet-Tangy Mustard Sauce (listed below)

In shallow dish, combine brown sugar, ginger, soy sauce and reserved pineapple juice; mix well. Place 1 chicken breast in marinade, turning to coat all sides. Cover; refrigerate 45 minutes. Meanwhile prepare charcoal fire for grilling. Drain chicken breasts, reserving marinade. When ready to barbecue, place chicken on 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 when turning chicken; cook until thoroughly heated, turning once and brushing with marinade.

SWEET-TANGY MUSTARD SAUCE:

1 c. half-and-half
1 egg yolk, beaten
1/2 c. sugar
4 tsp. flour
4 tsp. dry mustard
1/4 tsp. salt
1/3 c. vinegar

In small bowl, combine half-and-half and egg yolk; set aside. In small saucepan, combine sugar, flour, dry mustard and salt. Gradually stir in half-and-half mixture. Cook over medium heat until sauce is thickened and bubbly, stirring constantly. Remove from heat; gradually stir in vinegar. Serve warm or cold. Store covered in refrigerator for up to 4 weeks. Makes 1 1/2 cups.