Barbecued Chicken and Pineapple

• 1/4 cup BULL'S-EYE Original Barbecue Sauce
• 1 Tbsp. Sriracha sauce (hot chili sauce)
• 1 Tbsp. minced gingerroot
• 1 broiler-fryer chicken (3-1/2 lb.), cut up
• 1 pineapple, cored, cut into 8 rings

1. Heat grill to medium heat.
2. Mix first 3 ingredients until blended.
3. Spray grill with cooking spray.
4. Add chicken and pineapple.
5. Grill pineapple 2 min.
6. on each side.
7. Remove from grill; set aside.
8. Reserve half the barbecue sauce mixture for later use.
9. Grill chicken additional 15 min.
10. on each side.
11. Brush chicken with half the remaining barbecue sauce mixture; grill 10 min.
12. or until done (165F), turning and brushing with remaining barbecue sauce mixture after 5 min.
13. Remove from grill.
14. Brush chicken and pineapple with reserved barbecue sauce mixture.

barbecue sauce, sriracha sauce, gingerroot, chicken, pineapple

Taken from www.kraftrecipes.com/recipes/barbecued-chicken-pineapple-186553.aspx (may not work)