“I think I have mentioned before that my grill has been broken. For the last three years. Weep for me. In Utah the summers are short and there are only about five months where standing outside to grill is even tolerable. The great news, however, is that my deprived grill-less life has led me to adapt. For a while I was making things on my George Foreman (yes, my tiny George Foreman that is big enough to grill two whole chicken breasts at a time!), but for Christmas this year I finally scored a grill pan! This was one of the first recipes I made on it, a classic favorite that I guarantee you will love!” – Kristi B
Thanks, Natalie @ Perrysplate.com
- 6 boneless/skinless chicken breasts
- 2 T BBQ seasoning (I used Montreal Steak Seasoning)
- 12 slices deli ham (thin)
- 6 slices canned pineapple
- 6 slices Swiss cheese
- ½ cup pineapple juice (from the can)
- 4 T butter, melted
- 1 T plain yellow mustard
- 1 T honey
- 1 T molasses
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- Season both sides of each breast with the seasoning, cover and refrigerate at least an hour (unless you don’t have an hour, in that case just season both sides and go for it).
- Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.
- Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º). Or if that last sentence makes you panic, turn on your grill-pan, or George Foreman, to medium-high heat.
- Quickly grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about two minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes.
- Move the chicken to the indirect part of the grill (or a not-so-hot part of your pan) 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 yet again with the sauce. Continue cooking with the grill lid down (or in my case, a piece of aluminum foil, classy right?) until the internal temperature reaches 160º, about 10 minutes.