INGREDIENTS

INSTRUCTIONS

Score the chicken breasts skin-side up and smother liberally with  the
jerk seasoning, ensuring you get into the scored cuts as well.  Leave
to marinate for up to three hours - the longer you leave them,  the
better the flavour.  2 Cut the pineapple in half lengthways, cut out
the flesh and  reserve. You should be left with two hollowed out halves
of pineapple.  3 Chop the pineapple flesh, pepper and cucumber into
bite-sized  pieces and place in a bowl. Strip the leaves off the thyme
sprig, add  to the salad and mix through. Pack each pineapple half high
with  salad.  4 Place the marinated chicken breasts on hot coals or on
a hot grill  and cook for 5-7 minutes on each side or until cooked
through. Baste  occasionally with olive oil to add to the charred
flavour.  5 For the Dressing: Scoop out the pulp of the passion fruit
into a  bowl. Add the salt, pepper, sugar, olive oil and lime juice,
and mix  thoroughly.  6 By now the chicken breasts should be cooked.
Take them off the  coals and cool slightly. Slice on the diagonal into
4-5 pieces and  lay a breast over each pineapple half. Spoon over the
passion fruit  dressing and serve immediately.  Converted by MC_Buster.
Recipe by: Fresh Food  Converted by MM_Buster v2.0l.

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