Mesquite Pineapple BBQ Chicken

1. Add all of the Pineapple BBQ Sauce ingredients to your blender and blend until smooth. Remove 1/4 cup Sauce to freezer bag along with 3 tablespoons olive oil. Add chicken and toss until evenly coated. Refrigerate 2-6 hours.
2. Refrigerate remaining Pineapple BBQ Sauce separately. Heat in microwave/saucepan before serving.

GRILL

1. Separate out a 1/4 cup Pineapple BBQ Sauce to baste chicken. Set aside.
2. Grease and heat grill to medium heat. Add chicken, and season with freshly cracked salt and pepper. Cover, and cook 6-8 minutes per side, or until no longer pink and an inside thermometer registers 165 degrees F. Baste chicken with reserved 1/4 cup Sauce the last 5 minutes.
3. Slather cooked chicken with Pineapple BBQ Sauce and garnish with green onions if desired. Serve with remaining sauce and additional salt/pepper if desired.

STOVETOP/OVEN

1. Separate out a 1/4 cup Pineapple BBQ Sauce to baste chicken. Set aside.
2. Preheat oven to 350 degrees F. Season chicken with freshly cracked salt and pepper.
3. Heat one tablespoon olive oil over medium high heat. Add chicken and sear 2-3 minutes per side.
4. Add chicken to a foil lined, greased 9x13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Remove foil cover, baste with 1/4 cup reserved Sauce and continue to cook, uncovered an additional 15-20 minutes OR until an inside thermometer registers 165 degrees F at the thickest part of the chicken.
5. Slather cooked chicken with Pineapple BBQ Sauce and garnish with green onions if desired. Serve with remaining sauce and additional salt/pepper if desired.