Pineapple-Barbecue Roasted Chicken

• 3 qt. fresh pineapple, cut into 1/2-inch-thick slices, grilled
• 1-1/2 gal. KRAFT Hickory Smoke Barbecue Sauce
• 24 each whole chickens (3-1/2 lb. each), cut lengthwise in half
• to taste salt and pepper
• 1 gal. Bistro Sweet Potato Salad

1. Cut cores from grilled pineapple slices; discard.
2. Finely dice pineapple; mix with barbecue sauce.
3. Set aside.
4. Place chicken in single layer in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe).
5. Season with salt and pepper.
6. Bake in 350 degrees F-convection oven 45 to 50 min.
7. or until chicken is done (165 degrees F), brushing with 2 qt.
8. of the barbecue sauce mixture (or with 1/3 cup of the sauce mixture for trial recipe) after 35 min.
9. Meanwhile, heat remaining barbecue sauce mixture.
10. For each serving: Place 1/3 cup Bistro Sweet Potato Salad.
11. Serve with 1 chicken half topped with 1/3 cup of the remaining barbecue sauce mixture.

fresh pineapple, hickory smoke, whole chickens, salt, bistro sweet potato salad

Taken from www.kraftrecipes.com/recipes/pineapple-barbecue-roasted-chicken-112556.aspx (may not work)