Grilled Caribbean Chicken with Pineapple Salsa

20 oz Can of Pineapple Tidbits

¼ cup Canola Oil

2 tbsp Lime Juice

1 tsp Minced Garlic

¼ tsp Crushed Red Pepper Flakes

1 tsp Sugar

4 Boneless, Skinless, Chicken Breasts

½ cup Diced Red Bell Pepper

¼ cup Minced Red or Yellow Onion

1 Minced Jalapeno Pepper

2 tbsp Chopped Cilantro (optional)

Salt and Pepper to taste

2 Diced, Roma tomatoes with seeds scraped out.

Drain pineapple juice into a measuring cup. Add oil, lime juice, minced garlic, red pepper flakes, and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but two tablespoons of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.

To make salsa, combine pineapple, red bell pepper, red or yellow onion, Jalapeño pepper, cilantro, tomato, and reserved two tablespoons of marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.

Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for ten to fifteen minutes or until cooked through and juices run clear. Serve with pineapple salsa.

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Grilled Caribbean Chicken with Pineapple Salsa