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Prep Time
40 Mins
Cook Time
12 Mins
Chill Time
8 Hours
Yield
Makes 6 servings

How to Make It

Step 1

Combine first 4 ingredients; remove 1/4 cup marmalade mixture, and chill.

Step 2

Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining marmalade mixture over chicken. Cover or seal, and chill 8 hours, turning occasionally.

Step 3

Cut pineapple into spears; peel jícama, if desired, and cut into 1/2-inch slices.

Step 4

Place pineapple and jícama in a shallow dish or heavy-duty zip-top plastic bag; pour 1/4 cup reserved marmalade mixture over pineapple mixture. Cover or seal, and chill 8 hours.

Step 5

Remove chicken from marinade, discarding marinade; drain pineapple mixture. Coat chicken and pineapple mixture with cooking spray.

Step 6

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until done. Grill pineapple and jícama 2 to 3 minutes on each side.

Step 7

Cut chicken and jícama into thin strips; cut pineapple into bite-size pieces.

Step 8

Combine chicken, jícama, pineapple, strawberry halves, and raspberries; toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce leaves.

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