1/4 cup butter, softened
8 fluid ounces ketchup
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 carrot, diced
3 tablespoons chopped celery
2 (2 ounce) cans crushed pineapple with juice
2 tablespoons roasted garlic
1 tablespoon lemon juice
1 cup shredded Cheddar cheese
Place butter in a large zipper-type plastic bag, seal and squeeze bag to squeeze chicken; transfer to large plastic bag.
Remove celery and peel off skin. Chop celery and seed pods. Cut celery into 1/2 inch slices. Place celery slices on celery slices in bag. Cut carrots into 1/4 inch slices. Season with salt and pepper. Use a fork to puncture white spots on celery slices. Place celery slices and carrots in small plastic bag. Place celery slices and carrots in large plastic bag. Cover tightly with aluminum foil. Batter may be refrigerated for up to 24 hours.
Refrigerate celery and carrots in refrigerator. Cover tightly with aluminum foil. Heat oil in large skillet over medium heat. Brown celery slices on both sides. Place chicken in skillet. Cook over medium heat until evenly brown; remove chicken. Remove celery and carrots; brush with ketchup and Worcestershire sauce. Coat with onion powder and garlic powder. Place carrot slices on chicken. Cover; refrigerate for 12 hours, turning occasionally. Cool completely.
Preheat grill for high heat.
Stir chicken and beef into celery and carrot slices and celery slices. Spread with ketchup mixture. Cover; season with lemon juice and cheese.
Bake uncovered on grill for 30 minutes. Lift chicken from marinade and discard marinade. Brush juices onto chicken; drain on paper towels.