Chicken With Jerk Sauce and Cool Pineapple Salsa

• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 cup pineapple, finely diced
• 13 cup English cucumber, finely diced and seeded
• 1 tablespoon fresh mint leaves, chopped
• 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)
• 12 scotch bonnet peppers (wear gloves when handling) or 12 habanero pepper, seeded and finely minced (wear gloves when handling)
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated or 14 teaspoon ground ginger
• 1 teaspoon allspice
• 1 12 teaspoons fresh thyme or 12 teaspoon dried thyme
• 12 cup low sodium chicken broth
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons lime juice

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

honey, lime juice, pineapple, cucumber, mint, olive oil, chicken, scallion, scotch, garlic, fresh ginger, allspice, thyme, chicken broth, soy sauce, lime juice

Taken from www.food.com/recipe/chicken-with-jerk-sauce-and-cool-pineapple-salsa-304152 (may not work)