4 (6-ounce) skinless, boneless chicken breast halves
2 (1-inch) slices fresh pineapple
Cooking spray
1/2 cup diced red bell pepper
3/4 teaspoon kosher salt, divided
Instructions
Place 1 cup sliced onions, 2 tablespoons lime juice, 2 tablespoons
olive oil, sugar, and next 8 ingredients (through habanero pepper)
in a mini food processor; process until almost smooth. Pour mixture
into a large zip-top plastic bag. Add chicken to bag; seal bag.
Marinate in refrigerator 1 hour, turning occasionally.
Preheat grill to medium-high heat.
Remove chicken from bag; discard marinade. Let chicken stand at
room temperature 20 minutes.
Place pineapple on grill rack coated with cooking spray; grill
pineapple 6 minutes, turning once. Cool 5 minutes. Chop
pineapple; place in a medium bowl. Add remaining 1/3 cup onions,
remaining 1 tablespoon lime juice, remaining 1 1/2 teaspoons oil,
bell pepper, and 1/4 teaspoon salt; toss to combine.
Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken on
grill rack; grill chicken 5 minutes on each side or until done.
Remove chicken from grill; let stand 5 minutes. Cut chicken into
slices. Serve with pineapple salsa.
Originally Submitted
7/10/2014
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