You'll need:
olive oil - 2 tsp
chicken breast or porkchops - 4 6-ounce breast halves/chops
pineapple slices in juice - 1 can (20 oz.)
Jamaican jerk seasoning - 2-3 teaspoons (I probably use more)
brown sugar - 1 Tbsp
Place grill pan over medium-high heat and add olive oil to pan. Brush both sides of chicken/pork with olive oil and sprinkle with 1 1/2 tsp of jerk seasoning. (I don't use oil on the chicken, I and don't measure the spice, just use as much as you want.)
Drain the pineapple slices, but KEEP the juice! Sprinkle both sides of pineapple slices with 3/4 teaspoon of jerk seasoning and set aside.
For sauce, in a small saucepan, combine reserved pineapple juice, the remaining 1/4 tsp jerk seasoning, and brown sugar. Bring to a boil over high heat; cook about 5 minutes or until mixture is reduced by half.
Cook chicken for about 5 min each side, or until done.
Once the chicken is done, place pineapple slices on grill pan and cook for 1 to 2 minutes per side or until grill marks appear and pineapple is heated through.
Serve chicken with pineapple slices and sauce. And viola!
