Ingredients

• 2 (10- to 12-ounce) boneless, skinless chicken breasts, cut in half
• 1 tablespoon ground allspice
• 1 tablespoon dried thyme leaves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons canola oil
• 2 tablespoons red wine vinegar
• Juice of 1 lime
• 3 medium green onions, finely chopped
• 1 jalapeño pepper, chopped*
• 2 cloves garlic, minced
• 8 (3½-by-¾-inch) fresh pineapple slices**
• 2 tablespoons canola oil
• 2 tablespoons honey
• Dash of hot pepper sauce

Directions

1. To prepare jerk sauce, combine allspice, thyme, cinnamon and nutmeg in a medium bowl. Add 2 tablespoons oil, vinegar and lime juice, mixing with a wire whisk to blend well. Add green onion, jalapeño pepper and garlic; mix well. Set aside.
2. Place chicken breasts in a baking dish. Brush jerk sauce evenly over both sides of chicken. Cover and marinate in the refrigerator for at least 1 hour or longer, if possible.
3. To cook chicken, preheat the grill to medium-high. Remove chicken from marinade; discard the marinade. Place chicken on the hot grill, with the thicker portion facing the hotter part of the grill. Grill for about 6 to 8 minutes on each side. Use an instant-read thermometer to check for doneness; the internal temperature of cooked chicken should reach 165°F. Allow grilled chicken to rest for 5 minutes, covered, before serving.
4. While chicken is cooking, brush pineapple slices lightly with 2 tablespoons oil. Place pineapple on the grill; cook for 3 to 4 minutes on each side, or until heated through and lightly charred with grill marks. Remove from the grill
5. Combine honey with hot pepper sauce in a small bowl; blend well. Drizzle over pineapple.
6. Serve jerked chicken breasts with grilled pineapple slices.

Notes

Before you begin: Wash your hands.

If you prefer more "spicy heat," as many Jamaicans do, mix another pepper into the sauce, or add a splash of hot pepper sauce.

For convenience, buy fresh pineapple pre-sliced, rather than trimming, coring and peeling a fresh pineapple.

Nutrition per serving