Time: 30 min
320 per serving
2 medium, skinless, boneless chicken breasts, cut in half
1 tbsp olive oil
1 medium pineapple, peeled and cut into ½'' thick slices
¼ cup loosely packed fresh mint leaves, chopped
Salt and pepper
Heat outdoor grill on medium for direct grilling.
Pound chicken with a meat mallet to be ½'' thick
Use one lime to grate one teaspoon of peel and squeeze two tablespoons juice. Cut what's left into four wedges and set aside. In a small bowl, combine oil, lime peel, and juice.
Lightly brush both sides of the pineapple with lime mixture; set remaining lime mixture aside. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, flipping once.
Stir mint into remaining lime mixture and pat onto both sides of chicken. Spinkle both sides of chicken with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper to season. Place chicken on hot grill rack and cook five minutes or until chicken is browned on both sides and no longer pink throughout, flipping once. Serve chicken with pineapple and lime wedges.