{Island Chicken}

I loved this chicken. It is the perfect combination of sweet and spicy. Its a really simple summer meal that is cheap and delicious. We served it with these yummy island beans














4 boneless, skinless chicken breasts
2 tsp extra-virgin olive oil
2 1/4 tsp Jamaican jerk seasoning, divided
1 (20-ounce) can pineapple slices, in juice with juice reserved
1 Tbs brown sugar
Salt to taste

Preheat grill.

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.

Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.

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.

Just before grilling, oil grate. Place chicken breasts on grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.

Place pineapple slices on grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.

Serve chicken breasts with pineapple slices and warm sauce.


*Adapted from Sandra Lee