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.
Cooking for 4 people


  • pineapple rings
  • 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
  • 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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