Place meat on double layer of heavy-duty foil. Mix pineapple and peppers; pour over meat. Bring up foil sides. Double fold top and sides to seal packet, leaving room for heat circulation inside. Refrigerate 1 hour.
Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Open packet; pour half the barbecue sauce over meat. Reseal packet. Place on center of grate; cover with lid. Grill meat 3 hours, turning after 1-1/2 hours.
Open packet; pour meat drippings into bowl. Discard foil. Grill meat 20 to 30 min. or until done.
Cut meat across the grain into thin slices; place on platter. Pour drippings over meat. Serve remaining barbecue sauce on the side.
Prepare recipe as directed; cool. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 350ºF oven 30 min. or until heated through.
Use Your Oven
Place meat in shallow pan; top with pineapple mixture. Cover with foil. Refrigerate 1 hour. Bake, covered, in 350ºF oven 1 hour. Reduce oven temperature to 300ºF. Pour half the barbecue sauce over meat. Bake, uncovered, 2 hours.
If using a gas grill, heat grill as directed, then turn off burners directly below meat before grilling as directed.
Serve with steamed vegetable and a mixed green salad to round out the meal.
If you don't have heavy-duty foil, wrap meat in 3 layers of regular foil instead.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0.7424g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.