Cooking Method:

1. Preheat the grill to 450 F (225 C).
2. In a small saucepan, combine pineapple preserves, jalapeño, and crushed red pepper flakes.Mix well.
3. Stir in 2 tablespoons water, lemon juice, and salt and simmer over medium heat for 1 minute.
4. Increase heat to high and bring mixture to boil,then reduce heat to low and simmer,stirring, for 4 minutes.
5. Remove mixture from the heat,set aside and allow to cool.
6. Transfer half of pineapple glaze to a small bowl to use for brushing.
7. Add the pineapples and 2 tablespoons water to remaining glaze,then return saucepan to the heat and boil over medium=high heat fro 4 minutes.
8. Remove from the heat and set aside.
9. Cook rice,according the packing instructions.
10. When the rice is cooked through, stir in the reserved 1 tablespoon jalapeño, lemon zest, and 1 tablespoon lemon juice.
11. Brush chicken breasts on both sides with extra-virgin olive oil.Season with salt and black pepper.
12. Grill seasoned chicken breasts in preheated grill,skin side down until tender,turning occasionally and basting with the reserved glaze.
13.  Remove cooked chicken breasts from the grill and set aside for 5 minutes.
14. Reheat pineapple glaze in the saucepan, and then spoon over the chicken and rice.
15. Garnish with fresh mint and serve immediately.