Honey Jalapeño Mesquite Chicken Breasts With Grilled Pineapple Salsa
- Yields: 4 Servings
- Cook time: 20 minutes
- 6 pineapple rings
- ¼ cup chopped red onion
- 2 tbsp fresh cilantro chopped
- 1 tbsp fresh lime juice
- salt & pepper to taste
- olive oil
- 4 boneless, skinless chicken breasts
- 1 cup Kingsford® Honey Jalapeño Mesquite BBQ Sauce
Build a charcoal fire for direct grilling and preheat it to 400°F.
Put the pineapple rings over direct heat and grill for 1 minute on each side or until slightly charred. Remove the pineapple from the grill and dice.
In a small bowl, combine the diced pineapple, onion, cilantro, lime juice, and jalapeño and season with salt and pepper to taste.
Lightly coat the chicken breasts with olive oil and season with salt and pepper.
Put the chicken over direct heat and grill until the internal temperature reaches 160°F, about 5 to 6 minutes per side. Paint liberally with Kingsford® Honey Jalapeño Mesquite BBQ Sauce to allow for caramelization.
Remove the chicken breasts from the grill after 1 minute so that the sauce doesn’t burn and let them rest for 5 minutes before serving.
Top each chicken breast with a generous amount of pineapple salsa and serve.
- Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.