1-First, prepare the marinade by combining 1/3 cup olive oil, juice of 2 limes, 2 teaspoons minced garlic, 2 tablespoons soy sauce, 1 teaspoon onion powder, 1/2 teaspoon nutmeg, 3 teaspoons allspice, 1/2 teaspoon crushed red pepper flakes, and 1 tablespoon honey in a bowl.

2-Next, pound four boneless, skinless chicken breasts to an even 1/2 inch thickness, then coat them thoroughly with the marinade and chill in the refrigerator for at least 30 minutes.

3-While the chicken marinates, make the pineapple salsa by mixing 1 cup diced pineapple, 1/2 diced onion, a handful of roughly chopped cilantro, 1 diced jalapeno (if using), juice of 1 lime, 2 teaspoons honey, and salt to taste. Blend lightly for a smoother texture if desired, then refrigerate until ready to serve.

4-Preheat your grill or skillet over medium heat. Cook the chicken for 6-8 minutes per side until the juices run clear and it’s fully cooked.

5-Finally, let the chicken rest for a few minutes, then serve it over steamed white rice and top generously with the pineapple salsa for a complete dish.