Prep: 15 min    Cook: 15 min     Serves: 4


1 1/2 lbs skinless, boneless chicken breast halves,

pounded to ½ inch thickness

2 limes

1 Tab olive oil

1 med (3 1/2 lbs) pineapple, peeled & cut into 1/2-in slices

1/4 c mint leaves, chopped

Salt and pepper to taste


Preheat grill for direct grilling on medium, or large ridged grill pan on medium.  Grate 1 tsp lime peel and squeeze 2 tabs lime juice in a small bowl, then add oil.  Brush pineapple on both sides with lime mix; set aside remaining. Cut remaining lime into 4 wedges.  Place pineapple slices on hot grill; cook 10 min/until brown on both sides, turning once. Stir mint into remaining lime mix and pat onto both sides of chicken. Sprinkle chicken with salt and pepper. Place chicken on hot grill; cook 5 min/until chicken is brown on both sides and no longer pink, turning once. Serve with pineapple & lime wedges.

Nutrition: Cals 285/Fat 6g/115mg Sodium/19g Carbohydrate/40g Protein