Jerk Chicken with Cool Pineapple Salsa

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Recipe byllorant

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Ingredients:

For the Salsa:
1-tablespoon honey
1-tablespoon fresh limejuice
1 cup finely diced fresh pineapple
1/3 cup seeded and finely diced English cucumber
1-tablespoon fresh mint

For the Chicken:
2 tablespoons olive oil
4 boneless, skinless chicken breast halves, pounded to 14/ inch thick
1-cup flour to lightly coat the chicken
1-cup chopped scallions (both white and green parts)
½ habanero pepper, seeded and finely minced
1 clove garlic, minced
1-teaspoon peeled and grated fresh ginger
1-teaspoon ground allspice
1 ½ teaspoons fresh thyme leaves
½ cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons fresh limejuice
White or brown rice prepared by package directions

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To make salsa, in a small bowl whisk together the honey and limejuice. Combine the pineapple, cucumber, and mint in a medium bowl, pour the dressing on it, and toss to combine. This can be made up to a day ahead and stored in an airtight container in the refrigerator.

To make the chicken, pound chicken to ¼ inch thick and lightly salt and pepper each piece. Place the flour in a shallow bowl and coat the chicken lightly in the flour. Heat olive oil in a medium skillet over medium-high heat. Add the chicken breasts and cook until browned and just cooked through, about 2 minutes per side. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

Add 2 teaspoons olive oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice and thyme and cook for 30 seconds over medium heat. Add the broth and soy sauce and cook until the liquid reduces by half, about 3 minutes. Stir in the limejuice. Return the chicken to the pan and coat well with the sauce. Serve the chicken topped with the sauce, serve rice and pineapple salsa on the side.