Chicken with Jerk Sauce and Cool Pineapple Salsa

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For the salsa:

1 tablespoon honey

1 tablespoon lime juice

1 cup finely diced pineapple

1/3 cup finely diced, seeded English cucumber

1 tablespoon chopped fresh mint leaves

For the chicken:

4 teaspoons olive oil, divided

4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick

1 cup chopped scallions (about 6 scallions)

1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)

1 clove garlic, minced

1 teaspoon grated fresh ginger, or 1/4 teaspoon ground

1 teaspoon allspice

1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried

1/2 cup low-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons lime juice