Honey Jalapeño Mesquite Chicken Breasts With Grilled Pineapple Salsa

Let's get grilling
1
Build a charcoal fire for direct grilling and preheat it to 400°F.
2
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.
3
In a small bowl, combine the diced pineapple, onion, cilantro, lime juice, and jalapeño and season with salt and pepper to taste.
4
Lightly coat the chicken breasts with olive oil and season with salt and pepper.
5
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.
6
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.
7
Top each chicken breast with a generous amount of pineapple salsa and serve.
Categories
Cooking for 4 people
Ingredients
-
pineapple rings
6
-
chopped red onion
¼ cup
-
fresh cilantro chopped
2 tbsp
-
fresh lime juice
1 tbsp
-
salt & pepper to taste
-
olive oil
-
boneless, skinless chicken breasts
4
-
Kingsford® Honey Jalapeño Mesquite BBQ Sauce
1 cup
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.

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