Grilled Caribbean Jerk Chicken W/ Pineapple Reduction

• 4 boneless skinless chicken breasts
• caribbean jerk seasoning
• 1 (20 ounce) can pineapple slices
• 1 lime
• 2 tablespoons vinegar
• 12 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)

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.

chicken breasts, caribbean jerk seasoning, pineapple, lime, vinegar, coconut rum, cayenne pepper, butter, cilantro, salt

Taken from www.food.com/recipe/grilled-caribbean-jerk-chicken-w-pineapple-reduction-239730 (may not work)