|4||Boneless, Skinless Chicken Breasts (approx. 6 Oz /175 G Each)|
|2 tbsp||Butter, Melted||30 mL|
|2 tsp||Peeled, Minced Fresh Ginger||10 mL|
|2 tsp||Curry Powder||10 mL|
|¼ tsp||Salt||1 mL|
|4||Fresh Pineapple Rings, ¼-in. (5-mm) Thick|
|3 tbsp||Sensations By Compliments Spirited Mickie Seriously Sriracha BBQ Sauce, Divided||45 mL|
|1 pkg||Sensations By Compliments Roasted Garlic Naan Bread||340 g|
|¼ cup||Thinly Sliced Red Onion||60 mL|
|¼ cup||Loosely Packed Fresh Cilantro Leaves||60 mL|
|Per serving (¼ of the recipe)|
|Total fat||16 g|
|Sat fat||6 g|
In shallow dish, combine chicken with melted butter, ginger, curry powder and salt. Turn several times to coat chicken.
Place chicken on grill preheated to medium heat. Cook 5 to 7 min. per side or until an instant read thermometer registers 165°F (74°C) when inserted into thickest part. Remove chicken from grill to rest.
Meanwhile, grill pineapple rings about 5 min., turning occasionally, and basting with 1 tbsp (15 mL) BBQ sauce, until softened and marked. Grill naan 2 to 3 min. per side until toasted.
Cut each naan in half; brush with remaining BBQ sauce. Thinly slice chicken. Sandwich chicken and pineapple between naan halves. Top with onion and cilantro leaves to serve (or tuck inside sandwiches, if desired).