 | | Directions |
- In a large resealable plastic bag, combine the first eight ingredients. Add chicken and seal bag; turn to coat. Refrigerate for at least 4 hours.
- In a small bowl, combine remaining ingredients. Cover and refrigerate until serving.
- Preheat grill to medium heat. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until chicken is no longer pink in the middle. Serve with salsa.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1/4 cup lemon juice |
| - | | 2 tablespoons lime juice |
| - | | 2 tablespoons orange juice |
| - | | 1 tablespoon canola oil |
| - | | 1 teaspoon sugar |
| - | | 1/2 teaspoon oregano |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 6 chicken breasts |
| - | | 2 tomatoes - seeded, chopped |
| - | | 1 cup pineapple - chopped |
| - | | 1/2 cup red pepper - chopped |
| - | | 1/4 cup red onion - chopped |
| - | | 1 jalapeño - seeded, finely chopped |
| - | | 1/4 cup cilantro - chopped |
| - | | 1/4 cup lime juice |
| - | | salt and pepper - to taste |
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