GRILLED SCOTCH BONNET CHICKEN
WITH PINEAPPLE OVER LINGUINE

2 lb boneless chicken breasts
2 lb linguini, uncooked
2 tbsp unsalted butter
1 medium carrot, peeled and diced
1/2 medium yellow onion, diced
2 Habanero chiles, minced
1 tsp garlic, minced
1 cup fresh pineapple, chopped
1/4 tsp allspice
1/4 tsp cinnamon
1 1/2 cups chicken stock
juice of 1 lime
juice of 1 large orange
4 tsp cornstarch
4 tsp dark sherry
1/4 bunch fresh cilantro, chopped (garnish)

Grill the chicken breasts, remove from the grill, and dice; set aside.

Cook pasta according to package directions; drain and keep warm.

Melt the butter and saute the carrot, onion, chiles, and garlic, until soft.

Add the pineapple, allspice, and cinnamon and saute 1 to 2 minutes.

Add the stock and juices, bring to a rapid boil, and add the cornstarch mixed with sherry to thicken.

Add the diced chicken to the sauce and simmer until well-coated, about 3 minutes.

Serve over hot linguine and garnish with the cilantro.

Servings: 4
Source: Chile Pepper Magazine; February 1993