Chutney Chicken Breast with Grilled Pineapple

With tip of knife, cut a horizontal slit in thickest part of each chicken breast to form a pocket.

In medium-size bowl, mix chutney, pineapple, curry powder, and lime juice. Remove half of chutney mixture to bowl to serve with cooked chicken breasts later.

Into remaining chutney mixture, stir vegetable oil. Place 1 tablespoon chutney mixture in each chicken-breast pocket. Coat chicken breasts with remaining chutney mixture in bowl.

Place chicken breasts on grill over medium heat. Cook chicken 10 to 12 minutes, turning occasionally, until lightly browned and juices run clear when chicken is pierced with a knife.

Arrange chicken breasts on 4 dinner plates. Garnish with cilantro sprigs and lime slices. Serve with Grilled Pineapple Slices if you like.

Grilled Pineapple Slices: About 15 minutes before serving, cut six 1/2-inch-thick slices from 1 small pineapple; reserve remaining pineapple for use another day. Sprinkle 2 tablespoons brown sugar onto pineapple slices. Place pineapple slices on grill over medium heat; cook 10 minutes until browned on both sides, turning slices occasionally. Makes 4 accompaniment servings.