Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.

Place the pineapple rings on the grill and cook 1 minute on each side or until slightly charred. Remove the pineapple from the grill and dice.

In a small bowl, combine the diced pineapple, onion, cilantro, lime juice, and jalapeño, and season with salt and pepper to taste.

Lightly coat the chicken breasts with olive oil and season with salt and pepper. Place the chicken on the grill over direct heat and cook until the internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.

Coat the chicken breasts liberally with Kingsford® Honey Jalapeño Mesquite BBQ Sauce and allow the sauce to carmelize. Remove the chicken breasts from the grill after 1 minute to avoid burning, and let them rest for 5 minutes before serving.

Top each chicken breast with a generous amount of pineapple salsa and serve.