Caribbean-Style Rum Marinated Chicken Breast w Pineapple Relish

Ingredients for Chicken:
1/2 cup Dark Rum
1/4 cup Barbecue Sauce
3 tbs. Fresh Lime Juice
1 tbs.  Caribbean Hot Sauce (such as Pickapeppa Sauce)
1 tsp. Sea or Kosher Salt
2 tsp. Vegetable Oil
4 (8-ounce) Bone-in Chicken Breast Halves

Ingredients for Relish:
1 small Pineapple, peeled, cored, and cut into (1/2-inch-thick) rings (about 12 ounces)
Cooking Spray
1/2 cup finely chopped red bell pepper
1 tsp. grated Lime Rind
2 tbs. Fresh Lime Juice
1 teaspoon dark rum
1/4 teaspoon Caribbean hot sauce (such as Pickapeppa Sauce)
1/8 tsp. Sea or Kosher Salt
4 Lime wedges

Directions:
Step 1 – To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Remove the chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temperature 10 minutes. Strain through a sieve into a bowl; discard solids. Set marinade aside.
Step 2 – Prepare grill to medium heat.
Step 3 – To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; and chop.
Step 4 – Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.
Step 5 – Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.
Step 6 – Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.