Dinner

Sandra Lee's Island Chicken is for Dinner.

Sandra Lee's Island Chicken takes 10 minutes to prepare.

Sandra Lee's Island Chicken takes 14 minutes to cook.

Sandra Lee's Island Chicken makes 4 servings.

The ingredients for Sandra Lee's Island Chicken are:

4 (6 ounce) boneless skinless chicken breasts
2 teaspoons extra virgin olive oil
2 1/4 teaspoons salt-free jamaican jerk seasoning , divided (recommended -- The Spice Hunter)
salt
1 (20 ounce) can no-sugar added pineapple slices , in juice with juice reserved (recommended -- Dole)
1 tablespoon brown sugar

Here is how you make Sandra Lee's Island Chicken:

Preheat grill or cast iron grill pan to medium-high heat. Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside. Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside. In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside. Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil. Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through. Serve chicken breasts with pineapple slices and warm sauce. NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per sideServing Size: makes 4 servings (1 chicken breast and 2 lices of pineapple and 2 T sauce)Number of Servings: 4Recipe submitted by SparkPeople user NAPLESNANCY.

The nutritional information for Sandra Lee's Island Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 232.7

• Total Fat: 5.0 g
• Cholesterol: 80.0 mg
• Sodium: 590.6 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 1.0 g
• Protein: 29.0 g