# https://www.kingsford.com/recipes/honey-jalapeno-mesquite-chicken-breasts-with-grilled-pineapple-salsa/?do_action=save-recipe #review-section

Honey Jalapeño Mesquite Chicken Breasts With Grilled Pineapple Salsa

Name: Honey Jalapeño Mesquite Chicken Breasts With Grilled Pineapple Salsa
Cook time: 20 min
Total time: 20 min
Ingredients: 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

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.