Island Chicken (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) boneless, skinless chicken breasts |
2 teaspoons extra-virgin olive oil |
2 1/4 teaspoons salt-free jamaican jerk seasoning, divided (recommended: the spice hunter) |
salt |
1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: dole) |
1 tablespoon brown sugar |
Directions:
1. Preheat grill or cast iron grill pan to medium-high heat.
2. Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
3. Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
4. In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
5. Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
6. Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
7. Serve chicken breasts with pineapple slices and warm sauce.
8. NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.
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