Barbeque Chicken with Grilled Pineapple

Recipe from foodnetwork.com
Ingredients:
For Chicken:
- 1 tablespoon grill seasoning
- 2 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 tablespoon ground coriander
- 3 tablespoons dark brown sugar
- 4 boneless skinless chicken breasts
- extra-virgin olive oil
For Pineapple Salsa:
- 4 plum tomatoes, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 small red onion, chopped
- 1/4 fresh pineapple, cut into spears and grilled
- Fresh lime juice, to taste (1-2 limes)
- zest of 1 lime
- fresh cilantro, chopped, for garnish
- Kosher Salt and freshly ground black pepper
- extra virgin olive oil
For Pumpkin Polenta:
- 2 cups chicken stock
- 1 whole cup milk
- 1 chipotle in adobo, finely chopped plus 2 teaspoons adobo sauce
- 3/4 cup polenta (or stone ground cornmeal)
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons butter
- Honey, to taste

Directions:
For Chicken:
- Mix spices and sugar. Coat chicken with 1-2 tablespoon extra-virgin olive oil coat evenly with spices. Let marinate in spices for at least an hour.
- Place chicken on preheated outdoor or indoor grill and cook on each side until cooked through.

For Pineapple Salsa:
- Grill pineapple spears over outdoor or indoor grill. Once grilled, let cool.
- Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
- Add lime zest and freshly squeezed lime juice to taste. Add two tablespoons olive oil. Mix in the cilantro, salt, and pepper to taste.

For Pumpkin Polenta:
- Heat the stock and milk saucepan. Heat till almost boiling.
- Mix in the chipotle and adobo sauce.
- Whisk in the polenta and thicken 2-3 minutes
- Stir in pumpkin, butter and honey to taste.
- Taste for seasoning and add salt and pepper as needed.

Serve chicken with pineapple salad and polenta.