Curry Chicken & Pineapple Burger
In shallow dish, combine chicken with melted butter, ginger, curry powder and salt. Turn several times to coat chicken.
Place chicken on grill preheated to medium heat. Cook 5 to 7 min. per side or until an instant read thermometer registers 165°F (74°C) when inserted into thickest part. Remove chicken from grill to rest.
Meanwhile, grill pineapple rings about 5 min., turning occasionally, and basting with 1 tbsp (15 mL) BBQ sauce, until softened and marked. Grill naan 2 to 3 min. per side until toasted.
Cut each naan in half; brush with remaining BBQ sauce. Thinly slice chicken. Sandwich chicken and pineapple between naan halves. Top with onion and cilantro leaves to serve (or tuck inside sandwiches, if desired).