Grilled Caribbean Jerk Chicken W/ Pineapple Reduction

This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
•  caribbean jerk seasoning
• 1 (20 ounce) can pineapple slices
• 1  lime
• 2  tablespoons vinegar
• 1⁄2 cup  coconut rum (I use Parrot Bay)
•  cayenne pepper (to taste)
• 4  tablespoons butter or 4  tablespoons I Can't Believe It's Not Butter® Spread
• 1  teaspoon cilantro
•  salt and pepper (to taste)

Directions

1. Heat grill and spray with nonstick spray.
2. Rub jerk seasoning into chicken.
3. Grill chicken 8-12 minutes, or until cooked through.
4. In a saucepan, pour juice from canned pineapple, rum and vinegar.
5. Chop one slice of pineapple into very small pieces and add to the saucepan.
6. Zest the lime into the pan.
7. Simmer over medium - low heat until the liquid reduces by half.
8. Add cilantro, butter, cayenne and salt and pepper to taste.
9. simmer for a few minutes on low.
10. place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
11. serve chicken with pineapple on top and sauce poured over.
12. Squeeze the juice of the lime over the dish.
13. I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.