Megan Day’s Grilled Hawaiian Chicken Tenders


Chicken tenders
Burnt Finger BBQ’s Smokey KC Barbecue Rub
9 oz can of crushed pineapple
1/4 Cup brown sugar
2 Tbsp. cornstarch
1/4 cup vinegar
1/2 tsp. Worcestershire sauce
1/3 cup Burnt Finger BBQ’s Smokey KC barbecue sauce


1. Season chicken tenders with Smokey KC rub and rest while you prepare your grill with a two-zone fire.

2. Place your chicken tenders over indirect heat.

3. Squeeze the juices from the pineapple and save them both separately in mini foil pans.

4. Create your Hawaiian sauce by blending the reserved pineapple juice with brown sugar, cornstarch, salt, vinegar, Worcestershire sauce, and Smokey KC barbecue sauce.

5. Place sauce over direct heat and stir regularly. Once the sugars have melted and everything is combined, pour half of the sauce into your reserved crushed pineapple pan, stir and set aside.

6. Dunk your tenders in the remaining saucepan and place each tender over direct heat. Turn tenders constantly until charred and done to an internal temperature of 165*.

7. Place on a platter and pour the crushed pineapple over tenders and serve.

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