Island-Spiced, Pineapple-Glazed Grilled Chicken Breasts

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Island-Spiced, Pineapple-Glazed Grilled Chicken Breasts

Recipe for Island-Spiced, Pineapple-Glazed Grilled Chicken Breasts

Serves four.
Pineapple-Glazed Grilled Chicken Breasts has a preparartion that is rather new to me. Using a rub on chicken and other meats has been a learning process for me. Although my Mother used to rub dry mustard onto ham I don’t remember the extensive mixing of spices to be used as a rub as a method that she evet employed. The recipe for Pineapple-Glazed Grilled Chicken Breasts was in one of my favorite cooking magazines – Fine Cooking.
It is 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.

INGREDIENTS for Island-Spiced, Pineapple-Glazed Grilled Chicken Breasts


  • 1 tablespoon packed Dark Brown Sugar
    1 ½ teaspoons Kosher Salt
    1 teaspoon ground Coriander
    ½ teaspoon freshly ground Black Pepper
    ½ teaspoon Dried Thyme
    ½ teaspoon Onion Powder
    ½ teaspoon ground Allspice
    ½ teaspoon ground Cinnamon
    ¼ to ½ teaspoon Cayenne
    4 Boneless Skinless Chicken Breasts Halves (6 to 8 ounces each), trimmed, rinsed, and patted dry
    1 ½ teaspoons Vegetable Oil
    2 cloves Garlic, minced
    2 Scallions (white and green parts), minced


  • ¼ cup Salted Butter
    ¼ cup packed Dark Brown Sugar
    ¼ cup Dark Rum
    ¼ cup Pineapple Juice

METHOD for Island-Spiced, Pineapple-Rum Glaze:

Make the rub and prepare 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 stars 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.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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