For Marinade:

  1. Combine barbecue sauce, soy sauce, pineapple juice, ginger, garlic and pepper in a medium bowl. Whisk to combine.
  2. Reserve 1/3 cup marinade for basting.
  3. Add chicken to marinade, cover bowl tightly and refrigerate for 2-8 hours.


  1. Preheat grill to medium high and brush grates with oil.
  2. Place pineapple rings and red onion slices on grill. Grill the pineapple slices for 3 minutes per side and the onion slices 4-5 minutes per side or until desired.
  3. Remove from grill and set aside.
  4. Brush grates with oil and add chicken breasts. Grill for 5-7 minutes and flip. Baste with reserved marinade and grill for additional 5-7 minutes. Cook until internal temperature is 160.
  5. Place 1 Kerrygold Savory Cheddar Cheese slice on to top of each chicken breast and cook until melted, about 1 minute.
  6. Remove chicken from grill and let rest for 5 minutes for juices to redistribute.
  7. Serve grilled chicken breasts on ciabatta rolls topped with grilled pineapple rings, red onion, lettuce and extra barbecue sauce on the side.

Recipe by Garnish with Lemon