Pineapple-Glazed Spicy Chicken Breasts

In 9-inch pie plate, mix brown sugar, salt, coriander, allspice, cinnamon, cumin and red pepper; set aside.

Place chicken between pieces of plastic wrap or waxed paper. Use flat side of a meat mallet, pounder or rolling pin to gently pound each chicken piece to 1/4-inch thickness.

Drizzle oil over chicken and work it in with your hands. Place one piece of chicken in spice mixture and turn over to make sure all surfaces are coated with thin layer of spices. Place chicken on plate. Repeat with remaining chicken.

In 1-quart saucepan, heat all glaze ingredients to boiling over medium heat. Cook uncovered about 10 minutes, stirring occasionally, until thickened and syrupy and reduced to 1/2 cup. Remove from heat. Remove 2 tablespoons glaze to brush over chicken.

Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (To test heat for cooking, place your hand, palm side down, about 1 inch from grill rack. Count “one-one thousand, two-one thousand, three-one thousand.” When you have to remove your hand at “three,” you have reached medium-high heat and are ready to cook.) Grill chicken uncovered 4 to 5 minutes per side or until juice of chicken is clear when center of thickest part is cut (170°F).

When chicken is almost cooked through, brush with the reserved 2 tablespoons glaze. Grill 1 minute longer. Remove chicken from grill and drizzle with the remaining glaze.