Chicken With Jerk Sauce and Cool Pineapple Salsa

This is from Ellie Krieger. For those who don't like heat, you can substitute jalapeno or bell pepper for the scotch bonnet. I used a regular cucumber when I made this, and it came out fine. I also don't like mint, so I left that out.

• Ready In: 1 hr
• Serves: 4

Ingredients

• For the salsa

• 1  tablespoon honey
• 1  tablespoon lime juice
• 1  cup pineapple, finely diced
• 1⁄3 cup English cucumber, finely diced and seeded
• 1  tablespoon fresh mint leaves, chopped

• For the chicken

• 4  teaspoons olive oil, divided
• 4  chicken breast halves, skinless and boneless, about 5 ounces each, pounded to 1/2-inch thick
• 1  cup scallion, chopped (about 6 scallions)
• 1⁄2 scotch bonnet peppers (wear gloves when handling) or 1⁄2 habanero pepper, seeded and finely minced (wear gloves when handling)
• 1  garlic clove, minced
• 1  teaspoon fresh ginger, grated or 1⁄4 teaspoon ground ginger
• 1  teaspoon allspice
• 1 1⁄2 teaspoons fresh thyme or 1⁄2 teaspoon dried thyme
• 1⁄2 cup low sodium chicken broth
• 2  tablespoons reduced sodium soy sauce
• 2  tablespoons lime juice

Directions

1. In a small bowl whisk together honey and lime juice.
2. Combine pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
3. Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat.
4. Add the chicken breasts and cook for about 10 minutes on each side, or until browned and cooked through.
5. Transfer the chicken to a plate and cover with foil to keep warm.
6. Add the remaining 2 teaspoons of oil to the pan.
7. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 3 minutes over a medium heat.
8. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes.
9. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
10. Serve with the pineapple salsa.