Makes: 4 servings
Cook: 10 minutes
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup mint jelly, Polaner®
- 1 tablespoon butter
- 2 teaspoons Dijon mustard
- 2 jalapeño peppers, stemmed, seeded, and minced
- 4 1⁄2-inch-thick pineapple rings from fresh pineapple*
Preheat a grill to medium-high heat. Season chicken breasts with salt and pepper. Set aside.
For the glaze, in a small saucepan, combine jelly, butter, mustard, and minced jalapeños. Heat over medium heat until bubbling. Remove from heat. Let cool slightly.
Brush the chicken and pineapple rings with glaze. Place chicken and pineapple rings, glaze sides down, on grill. Grill for 5 minutes or until golden brown. Turn chicken and pineapple and generously brush with glaze. Grill an additional 5 to 7 minutes or until chicken is cooked through and pineapple is lightly charred.
Meanwhile, bring any remaining glaze to a boil in a small saucepan. Allow to boil for 2 minutes.
Remove chicken from grill. Let rest 5 minutes. Cut pineapple rings in half.
Place 1 chicken breast and 1 halved pineapple ring on each plate. Pass remaining glaze.