Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad

Directions:

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