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.
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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