Pineapple Stuffed Jamaican Jerk Chicken

This is a recipe I adapted from an Everyday Food magazine recipe.  The stuffing is virtually the same, I just use the Wildtree Jamaican Jerk Seasoning, because it's sooo much easier and tastes just as good as the homemade one suggested by Everyday Food, but a whole heck of a lot less work!  This is totally company worthy, but easy enough for everyday too.  First, make the pineapple stuffing:

I use canned pineapple because I have a weird sensitivity to fresh, but I'm sure it would be fab with fresh as well.  Mix:

1 whole big can of pineapple (use tidbits or cut up chucks like I did), drained 

 juice of one lime

3 green onions, sliced

then season to taste with a bit of kosher salt, pepper and a bit of sugar.  

Next, prep your chicken.  Um, do my hands look old?  Anyway, just cut into the chicken horizontally with a sharp knife.  I stabilize with my hand firmly on the top of the chicken breast.  

Lift up the top and make sure you have a nice deep pocket.

Stuff with the pineapple mixture.  There is enough stuffing for about 6 large chicken breasts.

Lay on a baking sheet and season generously with the Jamaican Jerk Seasoning.  Bake at 450 until juices run clear or internal temperature is 170 degrees, I think about 25 minutes.  You can also broil them, and they'll get done faster.  I didn't because my broiler doesn't work that great.  

On the side I sauteed some onions just in the Natural Grapeseed Oil and then added in some fresh green beans.  I also made some Cilantro Lime Rice--it's a great accompaniment to anything with the Jamaican Jerk.  

I ended up overcooking the beans a bit, so it's not just bad lighting--they really are lacking in color, but doesn't the chicken look yummy?  Let me know if you try this!!