4 to 6 split chicken breasts (boneless & skinless)
1 cup bbq sauce
8 oz pineapple chunks, drained
1/4 cup pineapple juice (reserved from pineapple chunks)
1 tbsp sriracha
Spices to taste (salt, pepper, garlic & onion powder)
Lightly season chicken as needed. Mix bbq sauce, sriracha and pineapples in a med bowl til smooth. Reserve a small amount for the garnish (see below). Fully coat chicken in bbq sauce mixture and refrigerate for at least 1 hour.
Remove chicken from fridge and grill til internal temp reaches 165 degrees.
Ingredients – Garnish
4 to 6 pineapple slices
4 to 6 cherries
1/4 cup pineapple sriracha bbq sauce
Directions – Garnish
Layer pineapple slices on chicken breasts w/ a cherry at each center. Using a squeeze bottle, cover pineapple slice as you see fit.