Directions

1. Preheat grill to 350-400°F.
2. Char onions & blister red bell peppers and jalapeños.  Cover in a bowl for a few minutes, peel skin and finely chop.
3. Bring pineapple juice, 1 Tbsp Budweiser, brown sugar, and mustard to boil in a small saucepan, stirring to dissolve sugar. Boil until the glaze has thickened slightly, about 1 minute. Season with salt and pepper.
4. Mix pineapple, red pepper, cilantro, onion, and chiles in a medium bowl. Season with salt and pepper.
5. Stand Turkey on an open tallboy Budweiser can inserted into the cavity and brush with glaze over indirect heat.  Glaze every 20-30 minutes until Turkey is fully cooked (170°F (77°C).  Let rest 5 -10 minutes.
6. Spoon salsa over sliced turkey and serve.