CUT cores from grilled pineapple slices; discard. Finely dice pineapple; mix with barbecue sauce. Set aside.
PLACE chicken in single layer in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe). Season with salt and pepper.
BAKE in 350ºF-convection oven 45 to 50 min. or until chicken is done (165ºF), brushing with 2 qt. of the barbecue sauce mixture (or with 1/3 cup of the sauce mixture for trial recipe) after 35 min. Meanwhile, heat remaining barbecue sauce mixture.
FOR each serving: Place 1/3 cup Bistro Sweet Potato Salad. Serve with 1 chicken half topped with 1/3 cup of the remaining barbecue sauce mixture.