4 6-ounce boneless, skinless chicken breast halves
2 teaspoons extra-virgin olive oil
2 1⁄2 teaspoons salt-free Jamaican jerk seasoning
1 can (20-ounce) pineapple slices
1 tablespoon packed brown sugar
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).
Chicken also may be broiled. Preheat broiler. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes per side or until no longer pink (165 degrees F). Broil pineapple 1 to 2 minutes per side or until warm.