boneless, skinless chicken breasts (approx. 6 oz /175 g each)
peeled, minced fresh ginger
fresh pineapple rings, ¼-in. (5-mm) thick
Sensations by Compliments Spirited Mickie Seriously Sriracha BBQ Sauce, divided
Sensations by Compliments Roasted Garlic Naan Bread
thinly sliced red onion
loosely packed fresh cilantro leaves
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).
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