What's For Dinner? - Pineapple Jerk Chicken

I made this meal a little while ago for my family, and it was quickly declared that it needed to be put on regular rotation in the meal plan. Pineapple Jerk Chicken is just about as fresh and summery as it gets! Next time I'm going to try cooking the chicken on the grill for even more summer perfection.

Pineapple Jerk Chicken

(Adapted from Everyday Food by Martha Stewart)

Serves 4

Ingredients:

-2/3 of a whole pineapple, peeled

-1 bunch scallions, sliced crosswise into 1-inch pieces (I used less!)

-1/2 small jalapeno chile, stemmed and seeded

-2 tsp. dried thyme

-4 garlic cloves, smashed and peeled

-1 - 1/2 tsp.ground allspice

-4 pieces of skinless, boneless chicken breasts

-salt and pepper

-2 Tb. olive oil

1. Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.

2. Season chicken with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn chicken and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).

3. In a large nonstick skillet, heat 1 Tb. oil over medium-high. Working in two batches, brush pineapple mixtures off chicken and cook chicken until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if chicken begins to overbrown.) Add 1 Tb. oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with chicken and reserved pineapple marinade.