Spiced Pineapple Glazed Chicken

Name: Spiced Pineapple Glazed Chicken
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon brown sugar; 1 1/2 teaspoons kosher salt; 1 teaspoon ground coriander; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 4 chicken breasts; 1 tablespoon sesame oil; 2 garlic cloves, minced; 1 scallion, timmed, white part minced, green part finely chopped; 1 tablespoon fresh ginger, peeled and minced; 4 tablespoons salted butter; 1/4 cup firmly packed brown sugar; 1/4 cup dark rum; 1/4 cup pineapple juice

Submitted by Philreb Wright

"I serve this on a bed of rice topped with "Grilled Pineapple Ginger Salsa"."

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Ready In:: 1hr 45mins
Ingredients:: 17
Serves:: 4

ingredients

For the rub
1 tablespoon brown sugar
1 ¹⁄₂ teaspoons kosher salt
1 teaspoon ground coriander
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon ground allspice
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon cayenne pepper
For the chicken
4 chicken breasts
1 tablespoon sesame oil
2 garlic cloves, minced
1 scallion, timmed, white part minced, green part finely chopped
1 tablespoon fresh ginger, peeled and minced
For the Pineapple-Rum Glaze
4 tablespoons salted butter
¹⁄₄ cup firmly packed brown sugar
¹⁄₄ cup dark rum
¹⁄₄ cup pineapple juice

directions

Make the rub: Combine the brown sugar, salt, coriander, black pepper, thyme, allspice, cinnamon, and cayenne in a small bowl.
Rince the chicken breasts and pat dry with paper towels. Place in a baking dish and drizzle both sides with the sesame oil. Sprinkle the rub on both sides of the chicken, followed by the garlic, scallion white, and ginger, patting the seasonings onto the meat with your fingers. Cover the chicken and let it cure in the refrigerator for 1 hour.
Make the Pineapple-Rum Glaze: Combine the butter, brown sugar, rum and pineapple juice in a saucepan over high heat. Bring to a boil and boil until syrupy, 5-8 minutes. Set aside.
Grill the chicken breasts for 2 minutes, rotate a quarter turn and grill 2 more minutes. Turn them over and brush with some of the glaze. Grill until cooked through, approximately 4-6 more minutes, rotating a quarter turn after the first 2 minutes. Turn over again and brush with glaze and grill for 1 minute longer. Total cooking time is 9-11 minutes depending on thickness of chicken breasts.
Transfer the chicken breasts to a platter and drizzle with any remaining glaze. Sprinkle scallion greens on top and serve.