Chicken with Jerk Sauce and Cool Pineapple Salsa

Ingredients

• 1 teaspoon allspice 
• 0.5  habanero chile pepper finely minced seeded wear gloves when handling
• 0.3 cup cucumber diced english seeded finely
• 1 teaspoon ginger fresh grated
• 1 tablespoon mint leaves fresh chopped
• 1.5 teaspoons thyme or dried fresh
• 1 clove garlic minced
• 1 tablespoon honey 
• 1 tablespoon juice of lime 
• 2 tablespoons juice of lime 
• 0.5 cup chicken broth low-sodium
• 2 tablespoons soya sauce reduced-sodium
• 4 teaspoons olive oil divided
• 1 cup pineapple diced finely
• 1 cup scallions chopped 6 scallions
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• whisk
• aluminum foil

Directions

1. In a small bowl whisk together the honey and the lime juice.
2. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
3. Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat.
4. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through.
5. Transfer the chicken to a plate and cover with foil to keep warm.
6. Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat.
7. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice.
8. Put the chicken back in the pan and coat well with the sauce.
9. Serve with the pineapple salsa.