1/4 c Unsweetened orange juice 2 tb Chopped red bell pepper



2 tb Unsweetened pineapple juice 1 Jalapeno pepper, seeded and

1 ts Minced cilantro leaves -chopped

1/4 ts Salt 2 tb Minced cilantro leaves

4 (4 oz) chicken breast 1 1/2 ts White wine vinegar

-halves, skinned 1 ts Unsweetened orange juice

3/4 c Finely chopped pineapple 1/2 ts Pepper

Serves 4

Pineapple leaves

Combine first 4 ingredients in a shallow dish; mix well. Add chicken,

turning to coat. Cover and refrigerate chicken for several hours, turning

occasionally.

Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange

juice in a small bowl; mix well. Let mixture stand at room temperature for

2 hours.

Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.

Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning

and basting frequently with reserved marinade.

To serve, top each breast with 3 tablespoons pineapple mixture. Garnish

with pineapple leaves.