Chicken Salad with Jerk Vinaigrette

Drain pineapple and reserve 1/4 cup of juice. Coat chicken with flour and saute in 2 teaspoons hot oil until browned on both sides and cooked through, about 10 minutes. Stir in peppers and pineapple. Remove from heat. Heat jerk sauce, remaining oil and the reserve pineapple juice. Pour over chicken mixture and toss. Scatter watercress over a platter and top with chicken mixture. Serve warm. Makes 4 servings. Jerk Sauce 1 1/2 cup chopped scallions 2 jalapeno peppers, seeded 3 cloves garlic 2 Tablespoons ground allspice 1 Tablespoons snipped fresh thyme or 1 tsp dried 1 Tablespoons Worcestershire sauce 1 teaspoon ground cinnamon 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 cup cider vinegar In a blender or food processor, puree (there is probably a button on your blender that actually says this word) scallions, peppers, garlic, allspice, thyme, Worcestershire sauce, cinnamon, black pepper, nutmeg and vinegar. Simmer sauce, stirring constantly, for 10 minutes. Cool. Store covered in refrigerator.