4 6-ounce boneless, skinless chicken breast halves
2 teaspoons extra-virgin olive oil, Bertolli®
2 1⁄2 teaspoons salt-free Jamaican jerk seasoning, Spice Hunter®
1 can (20-ounce) pineapple slices (juice pack) Dole®
1 tablespoon packed brown sugar, C&H®
Hot cooked brown rice (optional)
Set up grill for direct cooking over medium-high heat.* Oil grate when ready to start cooking.
Brush both sides of chicken pieces with olive oil and sprinkle with 11⁄2 teaspoons of the jerk seasoning and salt (optional); set aside.
Drain pineapple slices, reserving juice. Sprinkle both sides of pineapple slices with 3⁄4 teaspoon of the jerk seasoning; set aside.
For sauce, in small saucepan, combine reserved pineapple juice, the remaining 1⁄4 teaspoon jerk seasoning, and brown sugar. Bring to a boil over high heat; cook about 5 minutes or until mixture is reduced by half. Set aside.
Place chicken on hot oiled grill. Cook for 6 to 8 minutes per side or until no longer pink (165 degrees F). Remove to a platter and cover with aluminum foil to keep warm.
Place pineapple slices on grill and cook for 1 to 2 minutes per side or until grill marks appear and pineapple is heated through.
Serve chicken with pineapple slices and sauce. Serve with hot cooked rice (optional).