Step 1

Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.

Step 2

Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.

Step 3

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.

Step 4

Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).

Step 5

Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.

Step 6

Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.

Step 7

Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.

Step 8

Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.