Thanks  to: 

 NiciS72

For posting this recipe. I'm reposting it here so I can find it later. :)

Another excellent recipe by Ellie Krieger. 

http://www.foodnetwork.com/recipes/ellie-krieger/chicken-with-jerk-sauce-and-cool-pineapple-salsa-recipe/index.html

Ingredients 
For the salsa: 

1 tablespoon honey 
1 tablespoon lime juice 
1 cup finely diced pineapple 
1/3 cup finely diced, seeded English cucumber 
1 tablespoon chopped fresh mint leaves 

For the chicken: 

4 teaspoons olive oil, divided 
4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick 
1 cup chopped scallions (about 6 scallions) 
1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling) 
1 clove garlic, minced 
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground 
1 teaspoon allspice 
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried 
1/2 cup low-sodium chicken broth 
2 tablespoons reduced-sodium soy sauce 
2 tablespoons lime juice 

Directions 

For the salsa: 

In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside. 

For the chicken: 

Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm. 

Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce. 

Serve with the pineapple salsa. 

Yield: 4 servings (1 serving is 1 chicken breast, 2 tablespoons of sauce and 1/3 cup of salsa)