Preheat grill to 450 degrees. Slice pineapple into half inch thick slices.  Brush pineapple with olive oil and sprinkle with salt. Toss jalapeño halves and chicken tenderloins in olive oil and salt generously.  Brush naan bread with olive oil and sprinkle with salt. Grill chicken and jalapeños for 3-4 minutes on each side until thoroughly cooked and slightly charred. Grill pineapple and flatbread for 1-2 minutes on each side or until grill marks appear. Add bbq sauce, pineapple juice, and chipotle Tabasco to a microwave safe bowl and microwave on high for 1 minute or until thoroughly hot. Shred chicken. Spread a thin layer of bbq sauce on the naan bread. Chop jalapeños and pineapple and spread evenly. Top with shredded chicken and an additional drizzle of pineapple bbq sauce.  Enjoy!