- Level: Easy
- Total: 24 min
- Prep: 10 min
- Cook: 14 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 39 g
- Cholesterol
- 124 mg
- Sodium
- 738 mg
- Level: Easy
- Total: 24 min
- Prep: 10 min
- Cook: 14 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 39 g
- Cholesterol
- 124 mg
- Sodium
- 738 mg
Ingredients
Directions
- 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.
