Sweet Chili Chicken Breasts

Here's another recipe using pineapple bark. The chicken picks up the sweetness from it and you can flip your chicken breast without worrying about it getting stuck to your pan or grill.  I used a perforated pizza pan to hold all the chicken which worked very well.  There was really no need for the lettuce leaves under the pineapple bark.  In fact, that is the only thing that did stick to the pan. Grrr!

4 boneless chicken breasts
pineapple bark
1 tsp oregano
1/4 tsp allspice
1/4 tsp fennel seed
1/4 tsp nutmeg
salt to tast
1-2 tbsps lemon juice
1 tbsp olive oil
sweet chili sauce

Start by making sure the chicken breasts are all about the same thickness.  I used a metal-ended wooden mallet with the chicken in a waxed cereal bag.  You could also use the bottom of a jar to pound the thicker parts of the breasts.

Lay the pineapple bark directly on the grill or use a pan like I did here. Mix the olive oil and lemon juice together and brush onto the chicken. Next, combine the spices and press into the meat.

Barbecue on medium high for 10 minutes then flip the chicken and continue for another 10-15 minutes.
Finish by brushing on liberal amounts of sweet chili sauce. 

Serve with rice and salad.