pineapple-stuffed chicken... 45 minutes

the goods:

1 tablespoon dried thyme
1 teaspoon ground allspice
3 tablespoons sugar
1 can (20 oz.) pineapple chunks in juice, drained
1 tablespoon fresh lime juice
4 scallions, thinly sliced
2 to 4 boneless skinless chicken breasts
2 to 4 tablespoons vegetable oil
cooked rice, for serving



In a small bowl, combine thyme, allspice, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside.



In a medium bowl, combine pineapple chunks, lime juice, scallions, and remaining 2 tablespoons sugar.



Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging openening, carefully form a deep pocket. It helps to slide your finger in and see what your limits are. Be careful not to puncture through the opposite side.



Dividing evenly, tightly pack each breast with stuffing;



Rub exterior of each breast with 1 tablespoon of oil, and sprinkle with spice mixture.



Heat broiler, with racks set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet.



Broil until chicken is opaque throughout, 20 minutes.



Serve chicken over rice.