Recipe(tried): Rum Marinated Chicken Breasts with Pineapple Relish

This recipe is from the May issue of Cooking Light. I made this for dinner tonight, along with a side dish of grilled potatoes and onions, and green salad. The chicken was very good, both DH and I liked it. I made a few changes from the original recipe. I used skinless/boneless chicken breasts, and used Malibu rum, as that was all I had on hand. Also, I cooked the chicken about 16 minutes total, 8 minutes per side, which is about half the time the recipe calls for. You really can't taste the rum in the end-product, which I had been worried about. The end result is just a nice, yummy sauce.

Rum-Marinated Chicken Breasts with Pineapple Relish

chicken:
1/2 C. dark rum
1/4 C. barbecue sauce
3 Tbs. fresh lime juice
1 Tbs. Caribbean hot sauce (such as Pickapeppa Sauce)
1 tsp. sea salt or kosher salt
2 tsp. vegetable oil
4 (8-0z) bone-in chicken breast halves
relish:
1 small pineapple, peeled, cored, and cut into 1/2 inch rings
Cooking spray
1/2 C. finely chopped red bell pepper
1 tsp. grated lime zest
2 TBS fresh lime juice
1 tsp dark rum
1/4 tsp Carribbean hot sauce
1/8 tsp. sea salt or kosher salt
4 lime wedges

To prepare chicken, combine first 6 ingredients in large zip top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning occassionally. Remove chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temp. for 10 minutes. Strain through a seive into a bowl; discard solids. Set marinade aside.

Prepare grill to medium heat.

To prepare relish, place pineapple on grill rack that has been coated with cooking spray; grill 3 minutes on each side, or until soft and browned around the edge. Cool slightly, chop. Combine, pineapple, bell pepper, and next 5 ingredients; set aside.

Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occassionally. Remove and discard skin.

Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle marinade over chicken. Serve chicken with relish and lime wedges. Yield: 4 servings