Pineapple-Glazed Chicken Breasts with Lemon-Jalapeño Rice

Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 12 minutes

INGREDIENTS

GLAZE

• 1 jar (12 ounces) pineapple preserves (1 cup)
• 1 large jalapeño chile peppers, seeded and finely chopped (reserve 1 tablespoon for the rice)
• ½ teaspoon crushed red pepper flakes
• 4 teaspoons fresh lemon juice
• ½ teaspoon kosher salt
• 8 ounces fresh pineapple, cut into ¼-inch dice

RICE

• 1 cup raw brown, white or jasmine rice
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice

CHICKEN

• 4 boneless, skinless chicken breast halves, each about 6 ounces
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

GARNISH

• ¼ cup roughly chopped fresh mint leaves

INSTRUCTIONS

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a small saucepan whisk the preserves, jalapeño, and crushed red pepper flakes. Add 2 tablespoons water, lemon juice, and salt and simmer over medium heat for 1 minute. Bring the mixture to a boil over medium-high heat, and then simmer for about 4 minutes, whisking often to prevent scorching. Remove from the heat and allow to cool for 5 minutes. Transfer half of the glaze to a small bowl to use for brushing on the chicken during grilling. To the remaining glaze in the saucepan, add the pineapple and 2 tablespoons water, return the saucepan over medium-high heat, and boil for 4 minutes. Remove from the heat. 

Begin cooking the rice, according to package directions, while grilling the chicken. When the rice is done, stir in the reserved 1 tablespoon jalapeño, lemon zest, and 1 tablespoon lemon juice. 

Brush the chicken breasts on both sides with the oil and season evenly with the salt and pepper. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning and basting with the reserved glaze three times. Remove from the grill and let rest for 3 to 5 minutes.

Reheat the glaze in the saucepan, and then spoon over the chicken and rice. Garnish with mint and serve right away. 

Source: Jamie Purviance from Weber