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Combine orange juice with pineapple juice, cilantro and salt. Add chicken, cover and marinate in the refrigerator for 2 hours, turning chicken occasionally.
Combine chopped pineapple with cilantro, vinegar, orange juice and chili in a bowl and let stand for 2 hours at room temperature.
Remove the chicken from the marinade reserving the marinade.
Pour chicken marinade in a small saucepan and bring to a boil. Remove from fire and set aside.
Coat grill rack or skillet with cooking spray. Place chicken on grill or skillet over medium high heat on both sides (approximately 6 – 7 minutes per side), basting with the reserved marinade.
Serve chicken on a dish and top with 3 tablespoons pineapple mixture.
4 servings
Serving Size: 1 chicken breast half and 3 tablespoons sauce
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