|Canned pineapple spears||21 Ounce|
|Thin cooked chicken breast slices||16|
|Unfrosted cinnamon raisin bread slices||8|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Chopped pecans||2 Tablespoon|
Drain syrup from pineapple into a cup; set aside for Step 3.
Arrange chicken slices and pineapple spears, overlapping, on each of 4 slices of bread.
Blend mayonnaise or salad dressing, 1 tablespoon of the pineapple syrup, and pecans in a cup; spoon a generous tea-spoonful over filling for each sandwich.
Cover with remaining slices of bread.
(Chill remaining pineapple syrup to add to a breakfast beverage.)
Place each sandwich in a plastic bag, or wrap in foil or transparent wrap.