Grilled Chicken with Spicy Pineapple Salsa

Instructions

1. Mix 1/2 cup of the Wings Sauce, chicken stock, ketchup, brown sugar and soy sauce in small bowl until well blended and smooth. Reserve 1/2 cup of the marinade mixture for basting; set aside. Place chicken and remaining marinade in large resealable plastic bag. Refrigerate 1 hour or longer for extra flavor. 
2. Meanwhile, grill pineapple rings over medium-high heat until tender and lightly charred, turning occasionally. Remove from grill and cool to room temperature. Chop into bite-size pieces. Place in medium bowl. Add bell pepper, red onion, cilantro and remaining 2 tablespoons Wings Sauce, tossing to mix well. Cover and refrigerate until ready to serve.
3. Remove chicken from marinade. Discard any remaining marinade in bag. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, brushing with reserved marinade during cooking (internal temp. should reach 165°F). Serve chicken with pineapple salsa and additional Wing Sauce, if desired.