To a large freezer bag or plastic bag, add the chicken breasts. Pound chicken using a mallet or rolling pin into an even thickness. To a blender add lime juice, 3 pineapple rings and a splash of water. Blend a few seconds into a smooth consistency. Pour into the bag over the chicken and add the tequila. Ensure chicken is fully submerged in the brine mixture. Add water if needed. Refrigerate 2 hours.

Heat BBQ to 375 degrees F. Once hot, spray grill with cooking oil and add chicken. Cook 6-8 minutes per side until fully cooked through. During the last 2 minutes of cooking, add pineapple rings to the grill spraying with oil before adding. Cook 1 minute per side to get nice grill marks.

While the chicken is cooking, cook the bacon and make the sauce.

To make the sauce: use a medium sized sauce pan and set it to low. Add the honey, brown sugar, soy sauce, vinegar, and garlic. Mix to combine. Add the fresh pineapple juice and a few jalapeños rounds and let that simmer for 10 minutes. Stir occasionally until the sauce begins to thicken and turn an amber colour. Make a slurry with the tsp of cornstarch and a splash of water. Add that to the sauce to help thicken it. Continue to simmer and stir until thickened. Add a bit of water if too thick.

Once the chicken is ready, dip into the sauce to coat. You can do this directly into the sauce pot or transfer the mixture to a separate bowl. With the remaining sauce mixture, stir in a bit of mayo and use this as the sauce for the burgers.

Smash the avocados by placing into a bowl and using a fork to press down and smash. This should come together very easily if the avocados are ripe.

To assemble: place 1 tsp of sauce on each bun half. Add 2 grilled pineapple rings on the bottom half of the toasted bun. Layer with bacon, smashed avocado. Place chicken breast and a few jalapenos on top.

Serve immediately.