1. In a small bowl, combine 1 1/2 teaspoons salt, 1 teaspoon pepper, thyme, cumin, red pepper, garlic powder, paprika, cloves, nutmeg, allspice, and light-brown sugar. Set spice mixture aside.

2. Place 2 chicken breasts between layers of plastic wrap. Pound chicken to a 1/2-inch thickness. Transfer to a glass baking dish, and repeat with remaining breasts. With all the spice mixture, rub breasts on both sides. Cover with plastic wrap; chill 30 minutes.

3. Bring a medium saucepan of water to a boil. Stir in the rice, and reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover, and chill.

4. Heat a grill or heavy grill pan over medium-high heat. Cook the chicken until it is browned on both sides and cooked through, 4 to 5 minutes on each side. Serve with the cooled pineapple rice and lime wedges.