Rum-Marinated Chicken Breasts with Pineapple Relish

Ingredients

• 0.3 cup barbecue sauce 
• 32 ounce chicken breast halves bone-in
• 0.5 cup rum dark
• 1 teaspoon rum dark
• 0.3 teaspoon hot sauce (such as Pickapeppa Sauce)
• 1 tablespoon hot sauce (such as Pickapeppa Sauce)
• 0.1 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 3 tablespoons juice of lime fresh
• 1 teaspoon lime zest grated
• 4  lime wedges 
• 1 small pineapple cored peeled cut into (1/2-inch-thick) rings ( 12 ounces)
• 0.5 cup bell pepper red finely chopped
• 2 teaspoons vegetable oil 

Equipment

• bowl
• sauce pan
• sieve
• grill
• ziploc bags

Directions

1. To prepare chicken, combine first 6 ingredients in large zip-top plastic bag.
2. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.
3. Remove the chicken from bag, reserving marinade; set chicken aside.
4. Let marinade stand at room temperature 10 minutes. Strain through a sieve into a bowl; discard solids. Set marinade aside.
5. Prepare grill to medium heat.
6. To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop.
7. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.
8. Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally.
9. Remove and discard skin.
10. Bring reserved marinade to a boil in a small saucepan; cook 1 minute.
11. Drizzle cooked marinade over chicken.
12. Serve chicken with relish and lime wedges.