Jerk Chicken With Grilled Pineapple Salsa

• 1 1/3 cups sliced green onions, divided
• 3 tablespoons fresh lime juice, divided
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh thyme leaves
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon minced peeled fresh ginger
• 1 1/4 teaspoons ground allspice
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, crushed
• 2 bay leaves, finely crumbled
• 1 small habanero pepper, chopped
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 (1-inch) slices fresh pineapple
• Cooking spray
• 1/2 cup diced red bell pepper
• 3/4 teaspoon kosher salt, divided

1. Place 1 cup sliced onions, 2 tablespoons lime juice, 2 tablespoons olive oil, sugar, and next 8 ingredients (through habanero pepper) in a mini food processor; process until almost smooth. Pour mixture into a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 1 hour, turning occasionally.
2. Preheat grill to medium-high heat.
3. Remove chicken from bag; discard marinade. Let chicken stand at room temperature 20 minutes.
4. Place pineapple on grill rack coated with cooking spray; grill pineapple 6 minutes, turning once. Cool 5 minutes. Chop pineapple; place in a medium bowl. Add remaining 1/3 cup onions, remaining 1 tablespoon lime juice, remaining 1 1/2 teaspoons oil, bell pepper, and 1/4 teaspoon salt; toss to combine.
5. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken on grill rack; grill chicken 5 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken into slices. Serve with pineapple salsa.

green onions, lime juice, olive oil, brown sugar, thyme, lower, fresh ginger, ground allspice, freshly ground black pepper, garlic, bay leaves, pepper, skinless, pineapple, cooking spray, red bell pepper, kosher salt

Taken from www.myrecipes.com/recipe/jerk-chicken-grilled-pineapple (may not work)