Ingredients

The following ingredients have 6 Servings
  • 6 chicken breasts (boneless skinless)
  • 2 Tablespoons BBQ seasoning
  • 2 Tablespoons unsalted butter (melted)
  • 20 ounces pineapple slices (reserve juice)
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon honey
  • 1 Tablespoon molasses
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon chili powder
  • 12 slices deli ham
  • 6 slices Swiss cheese

Instruction

  • Put one chicken breast in a gallon zip-top bag and pound it until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan. Repeat with the remaining chicken breasts.
  • Season both sides of each chicken breast with the BBQ seasoning, cover and refrigerate at least an hour.
  • Combine melted butter, pineapple juice from canned pineapple slices, mustard, honey, molasses, Worcestershire sauce, and chili powder in a medium mixing bowl and whisk until smooth, then set aside.
  • Grill one side of each chicken breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.
  • Flip each chicken breast and ring, brush with the sauce, and cook another two minutes.
  • Move the chicken to the indirect part of the grill and brush the top of each with the sauce.
  • Top each breast with two slices of ham and drizzle the ham with the sauce.
  • Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce.
  • Continue cooking with the grill lid down until the internal temperature reaches 160 degrees F (about 10 minutes).