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1
Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.
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2
Repeat with the remaining breasts.
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3
Season both sides of each breast with the BBQ seasoning, cover and refrigerate for at least an hour.
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4
Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder in a medium mixing bowl and whisk until smooth, then set aside.
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5
Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400 degrees ).
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6
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.
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7
Flip each breast and ring, brush with the sauce, and cook another two minutes.
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8
Move the chicken to the indirect part of the grill and brush the top of each with the sauce.
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9
Top each breast with two slices of ham and drizzle the ham with the sauce.
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10
Put a slice of cheese then a pineapple ring on each breast and drizzle yet again with the sauce.
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11
Continue cooking with the grill lid down until the internal temperature of the chicken breasts reach 160 degrees , about 10 minutes.
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12
Serve with, yes, you guessed it, a drizzle of sauce.
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13
Enjoy!
