Southwestern Pineapple and Chicken

You will need

• 1 can (398mL) DOLE^® Pineapple Slices
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• 1 1/2 tsp chili powder
• 1/2 tsp dried oregano leaves, crushed
• 1 garlic clove, finely chopped
• 4 boneless, skinless chicken breast halves

Method

1. Drain pineapple, reserve 1/2 cup juice of the juice.
2. Combine reserved pineapple juice, lime juice, oil, chili, oregano and garlic in sealable plastic bag. Add chicken. Seal and marinate for 15 minutes in refrigerator. Reserve marinade.
3. Grill or broil chicken and pineapple, brushing both regularly with reserved marinade, for 5 to 8 minutes on each side, or until chicken is no longer pink in center and pineapple is lightly browned. Discard any remaining marinade.