Preparation

• 1 Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour.2 Remove chicken from zip-top bag and place on hot grill.3 Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.4 In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice.5 Bring to a boil, lower temperature to medium low and reduce to syrup.6 Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together.7 Toss the ingredients to coat arugula. Add tomatoes and papaya.8 Place one pineapple ring on the center of 4 dinner size plates.9 Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.
• Source: The Florida Department of Citrus