Island Chicken Mon

Ok sorry, excuse my bad humor :)  Last week I made one of my "go-to" recipes.  I got it from Sandra Lee's Semi-Homemade Cooking Made Light cookbook, and clearly I'm a fan since I make it about once a week hah.  You can make it with either chicken or pork, but I tend to use porkchops.

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!

 I like to make a side of mushroom rice to go with the chicken.  

Pretty delicious if I say so myself.  See everyone wants some - or at least Tuck does (not that that says much).