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Island-Spiced, Pineapple-Glazed Grilled Chicken Breasts


Serves four.

Here’s a twist on traditional American barbecued chicken. The seasoning is a rub similar to Jamaica’s jerk, and the “sauce” is a rum and pineapple glaze.

For the rub and chicken:
  • 1 Tbs. packed dark brown sugar
  • 1-1/2 tsp. kosher salt
  • 1 tsp. ground coriander
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • 1/4 to 1/2 tsp. cayenne
  • 4 boneless skinless chicken breast halves (6 to 8 oz. each), trimmed, rinsed, and patted dry
  • 1-1/2 Tbs. vegetable oil
  • 2 cloves garlic, minced
  • 2 scallions (white and green parts), minced
For the pineapple-rum glaze:
  • 1/4 cup salted butter
  • 1/4 cup packed dark brown sugar
  • 1/4 cup dark rum
  • 1/4 cup pineapple juice
Prep the chicken:

Combine the brown sugar, salt, coriander, pepper, thyme, onion powder, allspice, cinnamon, and cayenne in a small bowl and stir to mix. Set the breasts in a baking dish and drizzle with the oil, rubbing it over the meat on both sides. Sprinkle the rub, garlic, and scallions on both sides of the chicken, patting the seasonings into the meat with your fingers. Refrigerate for 1 hour while you make the glaze and prepare the grill.

Make the glaze:

Combine the butter, brown sugar, rum, and pineapple juice in a heavy saucepan. Boil until syrupy, 7 to 10 minutes over medium-high heat. Don’t worry if the mixture starts to separate. Whisk it vigorously to combine.

Grill the chicken:

Heat a gas grill to high or prepare a hot charcoal fire. Scrub and oil the grill grate.

Arrange the chicken breasts on the grill at a 45-degree angle to the bars of the grate. Grill until the chicken has grill marks, about 2 minutes, and then rotate the breasts 90 degrees (to get a crosshatch of grill marks) and continue grilling for 2 to 4 minutes. Flip the chicken breasts and generously brush the cooked tops with glaze. Cook the second side the same way, for 4 to 6 minutes. Flip the chicken breasts again, brush with the glaze, and grill until the breasts are firm to the touch, another 1 to 2 minutes. Transfer the breasts to a platter. Serve at once, drizzled with any remaining glaze.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 8; Protein (g): protein g 40; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 960; Cholesterol (mg): cholesterol mg 130; Fiber (g): fiber g 1;

Photo: Scott Phillips

Made this tonight for supper and it was AMAZING! Made the rub,spread over chicken and refrigerated for a few hours. The glaze was awesome and I doubled the recipe so I would have some left after glazing chicken for 6. Chicken was moist,taste was exotic and delicious.Great recipe and easy as pie to make.

Chicken gets slightly charred due to the sugar in the spice blend and glaze. Kind of reminds me of a cajun blackened chicken. The glaze is delicious and could be eaten on its own. Overall, very tasty.

Think Candy Chicken! Great Recipe

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