Grilled Chicken with Pineapple Salsa
- 1/4 cup lemon juice
- 2 Tbsp. lime juice
- 2 Tbsp. orange juice
- 1 Tbsp. canola oil
- 1 tsp. sugar
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 boneless skinless chicken breast halves
Tomato-Pineapple Salsa
- 4 plum tomatoes, chopped
- 1 cup cubed fresh pineapple
- 1/2 cup chopped sweet red pepper
- 1/3 cup chopped red onion
- 1/4 cup lime juice
- 3 Tbsp. minced fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal the bag and turn to coat; refrigerate for four hours. Meanwhile, in a small bol, combine salsa ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Serve with salsa. (4 servings)