Rum-marinated Chicken Breast with Pineapple Relish

Chicken:
1/2 C. dark rum
1/4 C. barbecue sauce
3 T. fresh lime juice
1 T. Caribbean hot sauce
1 t. sea or kosher salt
2 t. vegetable oil
4 bone-in chicken breasts halves

Relish:
1 small pineapple, peeled, cored and cut into 1/2-in thick rings
cooking spray
1/2 C. finely chopped red bell pepper
1 t. grated lime rind
2 T. fresh lime juice
1 t. dark rum
1/4 t. Caribbean hot sauce
1/8 t. sea or kosher salt
4 lime wedges

1. To prepare chicken, combine first 6 ingredients in a large zip-top bag.  Add chicken to bag; seal.  Marinate in the refrigerator 1-2 hours, turning bag occasionally.  Remove 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.

2. Prepare grill, heating to medium.

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

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

5. 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.

Calories: 288, Fat: 4.5g, Protein: 29.6g, Carb: 15.6g, Fiber:1.9g, Sodium: 971mg