Island Chicken Recipe #380510
I saw this on an episode of Sandra Lee- Very easy and delicious!!
30 min | 16 min prep
SERVES 4 , 4 servings
- 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
- Preheat grill or cast iron grill pan to medium-high heat.
- 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 grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
- Place pineapple slices on grate and 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.
- 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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5 stars