• 4 large boneless, skinless chicken breasts
• 1 small pineapple (or 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)

1. Prepare the Pineapple: If using fresh pineapple, peel and slice into large circles or wedges. Skip this step if using canned pineapple.
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. Mix well.
3. Marinate the Chicken: Add chicken breasts and pineapple slices to the marinade. Cover and refrigerate for 20–30 minutes.
4. Grill the Chicken: Preheat grill to medium heat and lightly spray with cooking spray. Grill the chicken, basting occasionally with the marinade, for 5 minutes on one side.
5. Flip and Continue Cooking: Flip the chicken, baste again, and cook for another 5 minutes.
6. Add Pineapple: Flip the chicken again, add pineapple slices, and continue grilling until chicken reaches 165°F and pineapple softens, about 5–10 minutes.
7. Serve: Let the chicken rest a few minutes, then slice and serve with rice, veggies, or in a wrap. Garnish with chopped green onions if desired.

• Canned Pineapple: Works well but is thinner; grill for just a few minutes until caramelized.
• Chicken Options: Use thighs for juicier meat; adjust grilling time accordingly.
• Oven Option: Bake at 375°F for 20 minutes; add pineapple slices during the last 10 minutes.
• BBQ Sauce Swap: Choose your favorite BBQ sauce smoky, tangy, or spicyfor a different flavor profile.
• Marinating: Avoid marinating longer than 30 minutes in pineapple juice to prevent chicken from getting mushy.

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