Hawiian Chicken Sandwiches

4 slices canned pineapple (save 2 Tbsp of juice)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp honey
1 Tbsp molasses
1 1/2 tsp lemon juice
1/2 Dijon mustard
1 clove garlic, minced
2 tsp minced freah ginger or 1/2 tsp ground ginger
1 1/2 Tbsp vegtatable oil
4 boneless skinless chicken breasts, sliced horizontally into roll-sized pieces, rinsed and patted dry with paper towels
Salt to taste
4 rolls or buns, halved and toasted or grilled if desired
Lettuce leaves

Lay the pinapple slices onto a paper towel and blot dry and set aside. In a small bowl, blend the reserved pineapple juice, soy sauce, honey, molasses, lemon juice, mustard, garlic, and ginger. Set a large non-stick skillet over med-high heat. When it is hot, add the oil. Add the chicken breasts and salt lightly. Fry the breasts about 4-5 minutes per side, turning once, until just done. Add the sauce to the pan and fry another minute or so, spooning the sauce over the chicken and turning to coat both sides. Remove the chicken to a plate and immediately add the pineapple slices to the skillet. Cook about 30 seconds on each side to glaze the pineapple and remove the pan from heat. Assemble to sandwiches by placing lettuce down first, then top with chicken and a slice of pineapple. Spoon a bit of sauce from the pan over each pineapple slice and serve. Makes 4 sandwiches.