Islands of Food and Wine on Island Chicken

As I sit outside at my picnic table, on this gorgeous May evening, I can't help but revel in the slower pace of the afternoon. The week has been so incredibly busy, and although it was lacking in free time, it has not been lacking in inspiration or creativity. Chef Peggy shared some really delicious dishes with me such as her sweet potato flan, which was a new experience in the marriage of flavor and texture. I loved it!

Also this week, my brother-in-law, Jeremy prepared a Downeast steam pot dinner over linguine. You couldn't help but get caught up in the feeling of sitting on a dock in Maine when you tasted the clams, mussels and shrimp in the classic broth. It is always a huge treat to have dinner at the Martin home.

Tonight I will be going with that summer feeling, while paying tribute to the namesake of my blog site. I will be making Sandra Lee's Island Chicken from her book Cooking Made Light.

Island Chicken

Ingredients

• 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

Directions

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 side.

I am pairing this dish with Raphael's new wine club release of the 2009 First Label Sauvignon Blanc. The crisp minerality of the refreshing wine will complement the chicken's caribbean seasoning as well as the grilled pineapple.

As we approach Memorial Day Weekend, the traditional start of summertime, let's get are grills lit and spark our cooking creativity as well. Our homestead is ready for a couple of barbecue parties set for the weekend. I plan to share my menus and recipes with you. Please share some of your own party ideas as well.

Signing off for now from my island of food and wine!