Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
In a small saucepan whisk the preserves, jalapeño, and crushed red pepper flakes. Add 2 tablespoons water, the lemon juice, and salt and simmer over medium heat on the stove for 1 minute. Bring the mixture to a boil over medium-high heat, and then simmer for about 4 minutes, whisking often to prevent scorching. Remove from the heat and allow to cool for 5 minutes. Transfer half of the glaze to a small bowl to use for brushing on the chicken during grilling. To the remaining glaze in the saucepan, add the pineapple and 2 tablespoons water. Return to a boil over medium-high heat and cook, stirring frequently, until the mixture reaches a sauce consistency, about 4 minutes. Remove the sauce from the heat.
Begin cooking the rice, according to package directions, while grilling the chicken. When the rice is done, stir in the reserved 1 tablespoon jalapeño, lemon zest, and 1 tablespoon lemon juice.
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Brush the chicken breasts on both sides with the oil and season evenly with the salt and pepper. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch, 8 to 12 minutes, turning and basting with the reserved glaze two or three times during the last 8 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes.
Brush the chicken breasts on both sides with the oil and season evenly with the salt and pepper. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the meat is firm to the touch, 8 to 12 minutes, turning and basting with the reserved glaze two or three times during the last 8 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes.
Reheat the glaze in the saucepan, and then spoon over the chicken and rice. Garnish with mint and serve right away.
