"The fresh taste of lime is a nice change from , the usual lemon in a lot of recipes."
boneless skinless chicken breasts
fresh lime juice, divided
jalapeno peppers, seeded, minced, and divided
garlic cloves, minced
pineapple, peeled, cored, and cut horizontally in half
( 1/4 inch thick)
grated lime rind
Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness, using a meat mallet. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 1 minced jalapeño pepper, pineapple juice, garlic, and tequila (if using), in a medium bowl.
Place chicken and lime mixture in a shallow bowl or large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discard marinade.
Grill, covered with lid, over medium-high heat (350°F-400°F), 4 minutes on each side, or until done. Let stand 5 minutes before serving.
Grill pineapple and orange slices 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 1 minced jalapeño, honey, and lime rind. Serve with chicken and grilled orange slices.
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Lime Chicken With Grilled Pineapple (cont.)