Juice a half dozen limes and put the juice in a medium bowl. Add 1/2 cup of honey and 1/2 cup of water + 1/2 cup of sugar. Stir this until the sugar and honey are well dissolved. Add a shake or two of salt and then add two or three Jalepeno peppers, finely chopped with the seeds. Let this stand a couple hours, then strain the pepper and seeds out.
Put four nice chicken breast halves in a gallon zip lock, pour in the lime-honey marinate, seal and place in the fridge for three to 4 hours. Maybe put the bag in a shallow pan in case of drips.
Fire up your grill when you are ready to cook. Drain the honey- lime into a shaker and add a tblsp of corn starch, shake well, then in a small sauce pan only until it begins to thicken a bit. You want this to be about like bbq sauce. Now is a good time to check for sweetness....it should be sweeter than sour. Add sugar to adjust to your own tastes. I sometimes add some store-bought BBQ sauce and mix it up if I think its going to be too fiery on its own. Let your tongue tell you. Put the chicken breast on the grill and use the thickened sauce as a baste sauce.
Make sure you have room on the grill to do some pineapple slices cut 1/2" thick. Just peel the whole pineapple, then lay on its side and cut your slices leaving the core in place. As the pineapple browns, baste a bit with the lime sauce.
In season, an ear or two of corn apiece compliments this real well. A nice salad with some Mango or grapes or orange slices works good too. I like a pile of brown and wild rice wet down well with the sauce.
