2 bacon strips, halved
2 boneless, skinless chicken breast halves (5 ounces each)
1 Tbsp olive oil
2 Tbsp barbecue sauce
2 pineapple slices
2 lettuce leaves, optional
2 slices provolone cheese
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 3/8 in. thickness; brush both sides with oil. Grill, uncovered, over medium heat for 4 minutes. Turn; brush with barbecue sauce. Grill 3-4 minutes longer or until juices run clear.
Meanwhile, place the pineapple and rolls cut side down on grill; cook for 3-4 minutes or until browned, turning the pineapple once. Place lettuce if desired on roll bottoms; top with chicken, cheese, bacon and pineapple. Replace roll tops.
Nutritional Facts: 1 sandwich equals 556 calories, 23 g fat (8 g saturated fat), 103 mg cholesterol, 860 mg sodium, 40 g carbohydrate, 2 g fiber, 44 g protein.
Weight Watchers Points: 13