Servings: four.

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

Ingredients

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

Calories (kcal) : 460
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 8
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 7
Cholesterol (mg): 130
Sodium (mg): 960
Carbohydrates (g): 22
Fiber (g): 1
Protein (g): 40

Preparation

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.

(5 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (6 reviews)

kokkitytto | 08/28/2017
Easy and really excellent! Will be in my repertoire!
SharonmStrong | 06/12/2017
You want amazing? Do this with Cornish hens, wrap in foil and grill - fall of the bone delicious!
Kohola | 04/02/2017
DELICIOUS!!! This glaze is addictive, you will be licking the leftover sauce in the pot.....(I mean, I hear SOME people do ;)I didn't have dark rum so I used my clear coconut rum mixed with a little dark maple syrup to equal 1/4 cup.I grilled this on an indoor grill on my gas stove, and yes it gets black and charred easily so watch the heat and you may need to flip a few times more to even it out.I made the grilled pineapple as well (glazed with some sauce also) and authentic rice and peas as a side.Topped this dish off with a coconut rum, pineapple juice, lime cocktail to drink!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Island-Spiced, Pineapple-Glazed Grilled Chicken Breasts
Yield: four. servings
Cuisine: American
Ingredients: 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; 1/4 cup salted butter; 1/4 cup packed dark brown sugar; 1/4 cup dark rum; 1/4 cup pineapple juice