Island Chicken

Total Time:
24 min
10 min
14 min

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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    4th of July