GLAZE

1 jar (12 oz) pineapple jelly (1 cup)
1/2 teaspoon crushed red-pepper flakes
4 teaspoons fresh orange juice
1/2 teaspoon kosher salt
8 oz fresh pineapple, cut to 1/4-inch
1 cup raw white or jasmine rice
1 tbsp lemon zest
1 tbsp fresh orange juice
4 boneless, skinless chicken halves
1 tbsp extra virgin olive oil
1/2 teaspoon kosher salt

DIRECTIONS

Ready the grill for direct cooking over moderate heat (350 deg to 450 deg F).

In a small saucepan whisk jalapeno and crushed red-pepper flakes into the jelly. Bring the mixture to a boil-over medium-high heat, and then simmer for approximately 4 minutes, whisking frequently to prevent scorching. Remove from heat and allow to cool for five minutes. Put half the glaze into a small dish to use for brushing on the chicken all through cooking. Remove from the heat.

While barbecuing the chicken, start cooking the rice, according to package directions. When the rice is done, mix in the earmarked 1 tablespoon, and 1 tablespoon jalapeno, orange zest lemon-juice.

Brush the chicken breasts on each side with all season and the oil evenly with the salt-and-pepper. Grill the chicken, easy (skin) side down first, over direct medium heat, together with the lid shut, before the meat is firm to the touch and opaque all the way to the middle, 8 to 12 minutes, turning and basting with all the reserved glaze 3 times.

Reheat the glaze in the saucepan, then spoon on the chicken and grain. Garnish with mint. Be sure to have your BBQ Grill Cleaning or BBQ Repair with www.texasgrillmaster.com. Contact us today for grill cleaning!