Jerk Chicken with Cool Pineapple Salsa

As found in Ellie Krieger's "The Food You Crave: Luscious Recipes for a Healthy Life"

Serves 4.  Calories: 265.

Ingredients for the salsa:

• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 cup finely diced pineapple, preferably fresh
• 1/3 cup seeded and finely diced English cucumber
• 1 tablespoon chopped fresh mint (we did not use this in our recipe)

Ingredients for the chicken:

• 4 tablespoons olive oil
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), pounded between 2 sheets of wax paper to 1/2-inch thickness (we did not half or pound these in our recipe)
• 1 cup chopped scallions (both white and green parts; about 6 scallions)
• 1/2 Scotch bonnet or habanero pepper, seeded and finely minced (wear gloves when handling and keep your hands away from your eyes) (we did not use these in our recipe)
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon peeled and grated fresh ginger or 1/4 teaspoon ground
• 1 teaspoon ground all spice 
• 1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
• 1/2 cup low-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lime juice

Instructions for salsa (This can be made up to a day ahead and stored in the refridgerator in an airtight container.):

1. In a small bowl, whisk together the honey and lime juice. 
2. Combine the pineapple, cucumber, and mint (optional) in a medium bowl, pour the dressing on it, and toss to combine.  

Instructions for chicken:

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat.  
2. Add the chicken breasts and cook until browned and just cooked through, about 4 minutes per side.  Transfer the chicken to a plate and cover with aluminum foil to keep warm.
3. Add the two remaining teaspoons of oil to the pan.  Stir in the scallions, pepper (optional), garlic, ginger, allspice, and thyme and cook for 30 seconds over medium heat.  Add the broth and soy sauce and cook until the liquid is reduced by half, about 3 minutes. Stir in the lime juice.  
4. Return the chicken to the pan and coat well with the sauce.
5. Serve the chicken topped with the sauce and the pineapple salsa on the side.

Jason and Erin decided to make this recipe for our dinner with Frank, on May 26th, 2013.