Marinate the breast in the Greek Yogurt & Pineapple Marinade for 2 to 3 hours. Preheat the grill to 350°F and then grill each side for 10 minutes, season well with salt and pepper. Brush pineapple and bell peppers with olive oil and grill for 2 to 3 minutes. Warm the brioche bun on the grill, then remove them to a plate. Add the Pineapple BBQ Sauce to each side. Layer with grilled pineapple, grilled bell peppers, and chicken breast to serve.
Greek Yogurt & Pineapple Marinade
In a blender or food processor, combine all ingredients and blend into a smooth paste
Pineapple Barbecue Sauce
In a small stock pot, combine all ingredients. Bring to a boil, then reduce to simmer for two hours. Remove from heat and blend into a smooth sauce.