"Jerk-Pineapple Chicken"

Veggies and Chicken breasts, medium heat, on the grille.

Not many things go as well with warm summer days than firing up the grille and tossing on something that will hit the taste buds smack on.

Such was this recipe we found in the Food Network's magazine.  

The recipe called for 4 small chicken breasts, but we used two larger sized pieces.

Mix up 4 sliced scallions, 

2 sliced bell peppers (we had only one, so one was what we used), and 1 sliced pineapple, with a tblsp of vegetable oil, and about a half a teaspoon of fresh Jamaican Jerk rub. 

Toss the chicken into the mixture to get it juiced up, then put the chicken breasts on the grille.

The recipe says to grille for 15 to 18 mins, but I left them on until they reached 165 degrees, turning a couple of times. 

Half way through the grilling, put the veggies on the grille.  

We added some roasted carrots, chunked and baked potatoes, and an ear of fresh corn to the our plates.  Then poured a glass, or two, of some Gevertztramiener wine to balance out the heat of the jerk rub.