Hawaiian 57 Grilled Chicken
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This is one of our favorite ways to grill chicken. I have been making this for year, but I just never posted the recipe.

This started many years ago when my nephew, Mike, was grilling chicken with pineapple one afternoon. We modified the recipe slightly, but it is still pretty close to what he did that day.
4 (~ 2 lb) chicken breast, bone-in and skin on
salt and black pepper, to taste
1/2 cup Heinz 57 Sauce
 1/4 cup honey
1 (8 oz) can pineapple rings with juice
1/4 tsp cayenne pepper (optional)
Combine the Heinz 57, honey, pineapple juice from the can, and cayenne pepper in a bowl. Mix the sauce well, and set aside.

Season the chicken with salt and black pepper. Heat the grill with all the fire on one side. Begin grilling the chicken skin side down, over medium low heat. When browned, turn the chicken over, and move to the side of the grill with indirect heat. Brush with the sauce, and place a pineapple ring on each chicken breast.

Continue basting the chicken in the sauce as it cooks (the hole in the pineapple ring will hold the sauce like a little well). Remove when the temperature reaches 160 degree, tent with foil and let the chicken rest for 10 - 12 minutes before serving (the temperature will rise to 165 or higher while resting).

Cliff Note: You can take any remaining sauce, place it in a sauce pan and simmer it for 5 - 7 minutes. You can then serve it with the grilled chicken.