Caribbean Chicken

Ingredients:

• 4 chicken breasts (170 g), skinless and boneless
• 2 teaspoons olive oil
• 2 and 1/4 tsp. Jamaican jerk seasoning without salt (portioned)
• Salt
• 1 pineapple, peeled and cut into wedges
• 1 tbsp. l. brown sugar

Preparation:

1. Preheat a grill or cast iron skillet over medium-high heat.
   
   Trim any excess fat from the chicken and rinse it under cold water. Pat dry with paper towels. Brush the chicken breasts with olive oil using a pastry brush, sprinkle with 1.5 teaspoons of jerk seasoning, and, if desired, add salt.
2. In a small saucepan, bring 1 cup water, the remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce the liquid to a sauce-like consistency, about halfway, for 5 minutes. Remove from heat.
3. Just before grilling, brush the grill grate with oil. Place the chicken breasts on the grate and grill for 4-5 minutes per side, until cooked through. Transfer to a plate and cover with foil.
4. Sprinkle 1/2 teaspoon jerk seasoning over the pineapple on all sides. Place the pineapple on the grill and grill for 1-2 minutes per side, until striped. Heat through the pineapple. Serve the chicken breasts with the pineapple, warm sauce, and your favorite side dish (see Caribbean recipe). Rice with beans).
   
   Culinary advice: You can grill the chicken in the oven at a distance of 10-15 cm from the heat source for 6-8 minutes on each side. Grill the pineapple for 1-2 minutes on each side.