Rum-Marinated Chicken Breasts with Pineapple Relish

Ingredients

• Chicken:
• 1/2 cup dark rum
• 1/4 cup barbecue sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce)
• 1 teaspoon sea or kosher salt
• 2 teaspoons vegetable oil
• 4 (8-ounce) bone-in chicken breast halves
• 
  Relish:
• 1 small pineapple, peeled, cored, and cut into (1/2-inch-thick) rings (about 12 ounces)
• Cooking spray
• 1/2 cup finely chopped red bell pepper
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 teaspoon dark rum
• 1/4 teaspoon Caribbean hot sauce (such as Pickapeppa Sauce)
• 1/8 teaspoon sea or kosher salt
• 4 lime wedges

Preparation

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 bag occasionally. Remove the chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temperature 10 minutes. Strain through a sieve into a bowl; discard solids. Set marinade aside.

Prepare grill to medium heat.

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. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.

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

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