Ingredients:

• 4 large boneless, skinless chicken breasts
• 1 small pineapple (or use canned pineapple slices)
• ¼ cup pineapple juice
• ¼ cup olive oil
• 3 tablespoons soy sauce
• ½ cup Sweet Baby Ray's BBQ sauce (or your preferred BBQ sauce)
• ¼ cup brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon ground black pepper
• ½ teaspoon sea salt
• ½ teaspoon paprika
• Chopped green onions (optional, for garnish)

Instructions:

1. Prepare the Pineapple: If you're using fresh pineapple, peel and slice it into large circles or wedges. If you're using canned pineapple, simply skip this step.
2. Make the Marinade: In a large bowl, combine pineapple juice, olive oil, soy sauce, BBQ sauce, brown sugar, minced garlic, black pepper, sea salt, and paprika. Stir to mix well.
3. Marinate the Chicken: Add the chicken breasts and sliced pineapple to the marinade, making sure everything is evenly coated. Cover and refrigerate for 20-30 minutes to allow the flavors to develop.
4. Grill the Chicken: Preheat your grill to medium heat and lightly spray it with cooking spray to prevent sticking. Place the marinated chicken breasts on the grill. Baste with extra marinade, close the grill lid, and cook for 5 minutes, or until a nice char forms on the chicken.
5. Flip and Continue Cooking: Flip the chicken, baste with more marinade, and cook for an additional 5 minutes.
6. Add Pineapple: After 5 minutes, flip the chicken again and baste it with marinade. At this point, add the pineapple slices to the grill. Continue grilling everything, flipping the pineapple halfway through, until the chicken reaches an internal temperature of 165°F and the pineapple softens, about 5-10 minutes.
7. Serve: Once the chicken and pineapple are cooked, remove from the grill. Let the chicken rest for a few minutes, then slice and serve with your choice of side dish (rice, veggies, or in a wrap).

Notes:

• Storage: Leftover chicken and pineapple can be stored in an airtight container in the fridge for up to 4 days.
• Canned Pineapple: Canned pineapple slices can be used instead of fresh, though they are thinner and may need less grilling time (just a couple of minutes).
• Grilling Tip: Grill the chicken on medium heat to avoid burning the outside before it cooks through. If needed, move the chicken to a cooler area of the grill. Ensure the internal temperature reaches 165°F.
• Marinating: Avoid marinating the chicken too long in the pineapple juice, as it can make the chicken too soft. It’s best to marinate for no more than 30 minutes.