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