Cut top and bottom off pineapple. Slice off skin in 6 long strips, leaving about 1/2 inch of fruit attached.
Pound chicken to 1/2 inch thickness, season with salt, pepper, cumin and cayenne.
Lay chicken on pineapple plank, lay second plank on top and tie with string. Refrigerate 30 minutes.
Slice remaining pineapple for grill. Grill about 5 min per side.
Grill chicken approx. 15 min. per side, until done
Guacamole - in small bowl combine red onion, jalapeño, avocado and lime juice, mix and add salt and pepper.
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