Ingredients

The following ingredients have 1 Servings
  • 0.25 cup(s) Fresh lime juice
  • 0.25 cup(s) Pineapple juice *
  • 3 Tbsp Cilantro fresh, chopped
  • 1 tsp Olive oil extra virgin
  • 0.75 tsp Ground cumin divided (or less to taste)
  • 0.5 tsp Table salt
  • 1 tsp Minced garlic
  • 1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
  • 1.5 cup(s) Pineapple diced
  • 1 item(s), medium Avocado diced
  • 2 Tbsp, chopped Uncooked red onion(s)
  • 2 spray(s) Cooking spray

Instruction

  • In a small bowl, combine lime juice, pineapple juice, cilantro, oil, 1/4 teaspoon cumin and salt; remove 5 tablespoons juice mixture to a zip-top food storage bag (or a glass container with lid). Set bowl with remaining juice mixture aside.
  • Add garlic and remaining 1/2 teaspoon cumin to bag (or glass container). Add chicken to bag (or container); seal bag and turn to coat with mixture (or toss in container and then cover). Refrigerate at least 30 minutes or up to several hours.
  • Meanwhile, to make salsa, add pineapple, avocado and onion to bowl with remaining lime juice mixture; toss gently to coat.
  • Off heat, coat grill rack or stove-top grill pan with cooking spray; heat to medium-high heat.
  • Remove chicken from marinade; discard marinade. Grill chicken until cooked through, flipping once, about 5 to 7 minutes per side.
  • Transfer chicken to plates and top with salsa; season with salt and serve with lime wedges, if desired. Yields 1 chicken breast and about 1/2 cup salsa per serving.