Grilled Caribbean Jerk Chicken W/ Pineapple Reduction

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• caribbean jerk seasoning
• 1 (20 ounce) can pineapple slices
• 1 lime
• 2 tablespoons vinegar
• 1/2 cup coconut rum (i use parrot bay)
• cayenne pepper (to taste)
• 4 tablespoons butter or 4 tablespoons i can't believe it's not butterâ® spread
• 1 teaspoon cilantro
• salt and pepper (to taste)

Recipe

• 1 heat grill and spray with nonstick spray.
• 2 rub jerk seasoning into chicken.
• 3 grill chicken 8-12 minutes, or until cooked through.
• 4 in a saucepan, pour juice from canned pineapple, rum and vinegar.
• 5 chop one slice of pineapple into very small pieces and add to the saucepan.
• 6 zest the lime into the pan.
• 7 simmer over medium - low heat until the liquid reduces by half.
• 8 add cilantro, butter, cayenne and salt and pepper to taste.
• 9 simmer for a few minutes on low.
• 10 place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
• 11 serve chicken with pineapple on top and sauce poured over.
• 12 squeeze the juice of the lime over the dish.
• 13 i like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.