- 4 boneless skinless chicken breast halves
- 1 1/2 teaspoons Jamaican jerk seasoning, divided
- 3 tablespoons butter, divided
- 1 cup orange juice
- 1/2 cup (about 3 ounces) coarsely chopped Prunes
- 1/2 cup chopped red bell pepper
- 1 tablespoon lime juice
Combine 1 cup Prunes (about 18 plums) and 6 tablespoons hot water in a food processor to create Prune purée. Process until smooth and transfer to a measuring cup and set aside. Combine 1/4 cup coconut sugar, olive oil, 1/2 cup plum purée, 1/2 cup balsamic vinegar, minced garlic, 1/4 cup lemon juice, Mediterranean seasoning blend in a large bowl. Season with a little salt and pepper, to taste. Whisk to combine, the marinade should be thick, like barbecue sauce. Add chicken breasts to marinade and pour into a sealed container. Refrigerate for 2-3 hours for flavours to mingle and meat to tenderize. Toast pine nuts in a skillet over medium-low heat until lightly golden and fragrant. Set aside to cool. Pre-heat grill, then turn down to medium heat. While grill is heating, prepare your sauce. Finely chop remaining 1/4 cup Prunes and place into a small saucepan. Add 2 tablespoons Prune purée, coconut sugar, balsamic vinegar, and lemon juice. Cook on medium heat until mixture starts to bubble and thicken. Remove from heat and stir in butter. Set aside while you grill the chicken breasts. Cook chicken until internal temp is 160°F, turning several times and basting with remaining marinade. Allow to cook for a few minutes after final basting. Cooking time will vary with the size of the chicken breasts; flipping the chicken about every 2 minutes and basting for a total of 4 rotations. Serve each chicken breast with remaining Prune purée and top each serving with toasted pine nuts.