For the chicken: Drain 15 ounce can pineapple slices in pineapple juice (not heavy syrup) into a medium bowl, set aside sliced pineapple for later use.
Add 21 ounce bottle BBQ sauce, 2 teaspoons soy sauce, 1 teaspoon minced garlic, 1/4 cup vegetable oil to pineapple juice and whisk together well to make the marinade.
Place 4 boneless, skinless chicken breasts into zip-top resealable bag. Pour HALF of the marinade into the bag. Seal up the bag and ensure the chicken is coated well with the marinade. Place into the refrigerator and marinate for at least an hour (overnight is best).
Cover the rest of the marinade with plastic wrap and place into the refrigerator for later.
For the beans: Spray a grill-safe, 10-inch skillet with nonstick cooking spray. Pour 2 (21.5 ounce) cans BUSH’S® Honey Chipotle Grillin’ Beans® into skillet.
Add in 1 sweet onion, finely diced and 20 ounce can crushed pineapple, drained well. Stir well.
Preheat grill to 350F degrees. Place beans on the grill and cook uncovered for 20-25 minutes, stirring once during cooking, until thickened and bubbly.
Meanwhile, remove chicken from bag (discarding the bag and marinade) and grill chicken for 6-8 minutes on each side until internal temperature reaches 165f degrees.
Carefully remove beans once finished cooking, then add pineapple slices to the grill for about 2-3 minutes on each side until slightly charred.
When chicken is finished cooking, brush with reserved marinade (the marinade that you covered with plastic wrap in the bowl - not the marinade from the bag with the chicken.)
Top with chopped cilantro or flat leaf parsley (optional) and serve with grilled pineapple slices and beans.
Notes
If you can't find these beans, just go with what you can find and with a taste you enjoy. This recipe works with pretty much any of the canned baked beans.