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Makes: 4 servings
Cook: 12 minutes
  • 4 6-ounce boneless, skinless chicken breast halves

  • 2 teaspoons extra-virgin olive oil, Bertolli®

  • 2 1⁄2 teaspoons salt-free Jamaican jerk seasoning, Spice Hunter®

  • Salt (optional)

  • 1 can (20-ounce) pineapple slices (juice pack) Dole®

  • 1 tablespoon packed brown sugar, C&H®

  • Hot cooked brown rice (optional)


  1. Set up grill for direct cooking over medium-high heat.* Oil grate when ready to start cooking.

  2. Brush both sides of chicken pieces with olive oil and sprinkle with 11⁄2 teaspoons of the jerk seasoning and salt (optional); set aside.

  3. Drain pineapple slices, reserving juice. Sprinkle both sides of pineapple slices with 3⁄4 teaspoon of the jerk seasoning; set aside.

  4. 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.

  5. 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.

  6. Place pineapple slices on grill and cook for 1 to 2 minutes per side or until grill marks appear and pineapple is heated through.

  7. Serve chicken with pineapple slices and sauce. Serve with hot cooked rice (optional). 

NOTE: 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.