Ingredients - THE RUB
1 tsp each - brown sugar & chili powder
1/4 tsp each - kosher salt, black pepper & garlic
1/8 tsp cayenne pepper (more if you like it spicy!)
Ingredients - THE SAUCE
1/4 cup ketchup
2 tbsp brown sugar
1 tbsp each - white vinegar & yellow mustard
1/2 tsp Worcestershire sauce
Ingredients - FOR THE CHICKEN
2 boneless chicken breasts
1.5 cups each - freshly chopped pineapple & red peppers
* Preheat the grill to medium OR oven to 450 (I used the oven)
* Combine everything for the RUB; pat the chicken dry and then coat with the rub
* After letting the chicken set with the rub for a few minutes, brush with the sauce
* Prepare the tinfoil...making sure there will be enough room to double it over (use non-stick spray too)
* Place half of the pineapples and peppers on each foil, and then top with a chicken breast
* Pull the foil tight around and crimp sides in to seal all edges
* Grill or bake for about 20-25 minutes, or until the chicken is about 165 degrees. Make sure to drain some of the liquid before platting (we forgot!)