So we’ve turned up the A/C downstairs to help keep the utility bill as low as possible, and I’ve already found myself not using the oven much anymore! That means the majority of our dinners are being cooked outside. (And those that aren’t grilled are “no-cook” dinners, as in the case of last night, when I served fruit and cereal because Steve was out of town!) I always say that “every penny counts” when referring to the grocery budget, and I now I’m adding “every degree counts” when referring to the stifling summer heat here in TX.

I really enjoyed the sweet and tangy flavors of this sandwich. I marinated the chicken breasts in BBQ sauce before grilling them, and I added a little extra BBQ sauce to my sandwich. My husband asked for his with honey mustard (pictured above), and he really enjoyed it with the sweeter flavors. Either way, you won’t go wrong. You could also add cheese immediately after pulling the chicken and pineapple off the grill, so that it melts nicely on the sandwich.

We enjoyed these outside, under the shaded part of our back deck the other night. It was a tasty and delicious way to end the day!

(Also, this is my first Try 13 Challenge recipe. I’ve had this one on my “to try” list for awhile. Have you tried any new recipes yet?! Would love to hear which one and how you liked it!)