1 (20 oz.) can sliced pineapple
1 tbsp. butter
4 1/2 c. mayonnaise
1 tsp. dill weed, crumbled
1 1/2 c. shredded Cheddar cheese
5 lg. half chicken breasts
1 tsp. salt
1/2 c. green onion, sliced
5 English muffins, split, toasted

Drain pineapple. Skin and bone chicken; cut each in half and pound flat. Saute in butter until golden. Sprinkle with salt. Combine mayonnaise, onion and dill weed. Spread 1/2 mixture over muffins. Place one piece chicken on each half. Top each with pineapple. Sprinkle with cheese. Broil about 4 inches from heat 3 to 4 minutes until bubbly and browned. Makes 10 servings.

Option: Add pineapple slices on top of other ingredients.