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1
In a food processor or blender, combine the red onions, green onions, oil, water, lime juice, soy sauce, Scotch bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.
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2
Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
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3
Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
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4
Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350u00b0F.
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5
Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
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6
Remove the chicken from the bag and move to the prepared grill rack over direct heat.
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7
Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160u00b0F.
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8
Remove the chicken from the grill and let stand for 10 minutes, covered.
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9
Meanwhile, prepare the salsa by combining the pineapple, mango, red onion, jalapeno, cilantro, and lime juice in a food processor and pulsing 3 or 4 times until the ingredients are chopped, but still chunky.
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10
Remove to a bowl, season with salt and pepper, and set aside.
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11
Serve each breast topped with a generous portion of salsa. Enjoy!
