Tex-Mex Grilled Chicken Sammes with Avocado and Grilled Pineapple

Apple Cup Fare!!
(serves 4)

1 avocado, peeled, pitted and mashed
1 T. finely chopped fresh cilantro leaves
1 t. fresh lime juice
1/2 t. kosher* salt, divided
4 5 oz. boneless, skinless chicken breasts, each cut in half crosswise to make 2 thin slices
1/2 t. chile powder
Pinch freshly ground black pepper
1 1/2" thick slices fresh pineapple (sorry, Sue) (tip: try cutting pieces into 1&1/2x3" rectangles to fit
     perfectly over chicken.)
1 t. avocado oil*, divided
4 2 oz. whole grain rolls, split and toasted
2 small Campari* tomatoes, each cut into 4 slices

In a small bowl, mash avocado with cilantro, lime juice and 1/4 t. salt; set aside. Sprinkle chicken evenly with chile powder, 1/4 t. salt, and pepper. Sprinkle pineapple slices with remaining 1/8 t. salt. Heat a large grill pan on med.-high and brush with oil. Working in batches if necessary, grill chicken for 6-8 mins., turning hallway, until no pink remains in center. Transfer chicken to a plate to rest for 4-5 mins. Just when chicken comes off heat, add pineapple to grill pan and cook until grill marks appear, 2-3 mins per side. Divide avocado over bottom halves of rolls. Top each with 2 pieces chicken, 1 pineapple slice, and 2 tomato slices. Sandwich with tops of buns.

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MM