Recipe: Dinosaur Bar-B-Q Grilled Pineapple Curry Chicken (with Curry Rub, Coconut Lime Sauce, and Honey Barbecue Sauce)

DINOSAUR BAR-B-Q GRILLED PINEAPPLE CURRY CHICKEN

FOR THE CURRY RUB:
2 tablespoons curry powder
2 teaspoons Kosher salt
2 teaspoons black pepper
1 teaspoon packed brown sugar
FOR THE COCONUT LIME SAUCE:
1/2 cup coconut milk
1 teaspoon Curry Rub
Juice from one-half fresh lime
FOR THE HONEY BARBECUE SAUCE:
1/4 cup Dinosaur Bar-B-Q Sauce or your favorite barbecue sauce
1/4 cup honey
FOR THE GRILL:
4 (4 to 6 oz. each) boneless, skinless chicken breast halves
1 medium red onion, sliced 1/4 thick
1 tablespoon vegetable oil
1/2 medium fresh pineapple, cored and sliced 1/4 thick

Preheat grill to medium-high. Tear off a sheet of Reynolds Wrap Release Non-Stick Foil long enough to cover entire grill grate. Make drainage holes in the sheet of non-stick foil with a large grilling fork; set aside.

Combine ingredients for Curry Rub, Coconut Lime Sauce and Honey Barbecue Sauce in separate bowls; set aside.

Sprinkle remaining Curry Rub over chicken. Brush onion slices with vegetable oil.

Place foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place chicken, onion slices and pineapple slices on foil.

Grill chicken, onion and pineapple 3 to 5 minutes; turn.

Brush chicken and onion slices with Honey Barbecue Sauce; grill 5 minutes longer.

Remove pineapple and onion slices from foil sheet. Turn chicken and brush with barbecue sauce. Continue grilling 3 to 5 minutes or until chicken is tender and juices run clear or meat thermometer reads 170 degrees F.

Place onion and pineapple slices on top of chicken. Drizzle with Coconut Lime Sauce. Grill 2 to 3 minutes or until sauce is heated.

Servings: 4
From: Dinosaur Bar-B-Q, Syracuse, New York
Source: Reynolds Kitchens