Escape to the Caribbean, if only for a little while. This entrée starts with a Caribbean spice dry rub applied to the chicken breasts. Then the chicken is grilled or broiled. The finishing touch is a sauce that begins with our pineapple chutney and ends with a blend of citrus flavors. You adjust the heat by how much hot sauce you add.
Thaw completely. Preheat grill to medium high heat. Place chicken on grill, cook for 7-10 minutes per side or until done and internal temperature reaches 165ºF. Meanwhile gently warm chutney in saucepan over low heat, stirring often until thickened and warmed through. Serve with chicken and with rice provided.