In looking through the kitchen for dinner ideas, the only real main course I had was a bag of frozen chicken breasts. Hrmm… there’s also a can of pineapple chunks in the pantry. Bingo. Call it Caribbean Chicken, or Pineapple Jerk Chicken.

• 4 thawed chicken breasts (I used the frozen boneless variety)
• 1 can pineapple chunks (12oz can)
• Caribbean Jerk seasoning
• Garlic powder
• Lemon pepper

Warm some olive oil in a large cooking pan over medium-high heat
Add the chicken breasts. After searing one side, flip to the other.
Season the top side with garlic powder, lemon pepper, and jerk seasoning.
Add 12-20 chunks of pineapple and about half the juice to the pan (pouring around the chicken, not on the chicken).
Cook for 7 minutes.
After 7 minutes, turn the chicken over.
Season this side lightly with the spices. Add the rest of the pineapple juice to the pan. If you wish, add the rest of the pineapples. I opted to leave these aside as a snack to enjoy while the chicken was cooking.
Cook for 7 more minutes, watching to make sure the juice doesn’t blacken all the way down. If necessary, add a little water to the mix to keep it from charring.

Remove from heat. Let sit for five minutes and enjoy.