We took Mama’s classic pineapple rings off the ham and put them on our grilled chicken breasts. This sweet-and-sour, quick-cooking dish is a real crowd-pleaser. Pineapple slices coated in brown sugar and Bourbon turn sweet and caramelized on the grill, and a salad dressing marinade makes the chicken tangy, moist, and tender. Perfect with a nice green spinach salad.

　　

Ingredients

serves 4

　　4 boneless skinless chicken breast halves

　　Salt and freshly ground black pepper to taste

　　1/4 cup bottled Italian salad dressing

　　One 20-ounce can pineapple slices, drained

　　1 tablespoon packed dark brown sugar

　　2 tablespoons Bourbon

　　

Step 1

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line two rimmed baking sheets with aluminum foil.

　　

Step 2

While the grill or broiler is heating up, season the chicken breasts with salt and pepper and coat with the Italian dressing.

　　

Step 3

In a bowl, toss the pineapple slices with the brown sugar, Bourbon, and a pinch of salt.

　　

Step 4

Place the chicken on the grill or, if broiling, place on one of the prepared baking sheets. Grill or broil, 4 inches from the heat, turning once, for 16 to 20 minutes total, or until the chicken is slightly charred and the juices run clear when it is pricked with a fork.

　　

Step 5

Place the pineapple on the grill or, if broiling, place on the second prepared baking sheet. Grill or broil, turning once, for 8 to 10 minutes total, or until the pineapple is slightly charred and the sugar has caramelized. Serve the chicken with the pineapple on the side.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.