The skin helps keep chicken moist while grilling and can be removed easily before serving or at the table. Keep the thinner edges of the breast toward the cooler edge of the fire. The chicken is done when the juices near the bone run clear.
1/2 cup dark rum
1/4 cup barbecue sauce
3 tablespoons fresh lime juice
1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce)
1 teaspoon sea or kosher salt
2 teaspoons vegetable oil
4 (8-ounce) bone-in chicken breast halves
1 small pineapple, peeled, cored, and cut into (1/2-inch-thick) rings (about 12 ounces)
1/2 cup finely chopped red bell pepper
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon dark rum
1/4 teaspoon Caribbean hot sauce (such as Pickapeppa Sauce)
1/8 teaspoon sea or kosher salt
4 lime wedges
How to Make It
To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Remove the 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.
Prepare grill to medium heat.
To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.
Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.
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.