- 6 skinned and boned chicken breasts
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 cup fresh lime juice, divided
- 2 jalapeño peppers, seeded, minced, and divided
- 1/2 cup pineapple juice
- 2 garlic cloves, minced
- 1/2 cup tequila (optional)
- 1 pineapple, peeled, cored, and cut horizontally in half
- 1 orange, sliced (1/4-inch thick)
- 2 tablespoons honey
- 1/2 teaspoon grated lime rind
- calories 215
- caloriesfromfat 8 %
- fat 1.9 g
- satfat 0.4 g
- monofat 0.4 g
- polyfat 0.5 g
- protein 28 g
- carbohydrate 20 g
- fiber 1.7 g
- cholesterol 68 mg
- iron 1.3 mg
- sodium 369 mg
- calcium 32 mg
How to Make It
Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 1 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.
Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.
Grill pineapple and orange slices 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 1 minced jalapeño, honey, and lime rind. Serve with chicken and grilled orange slices.