- In a large resealable plastic bag, combine the first eight ingredients. Add chicken and seal bag; turn to coat. Refrigerate for at least 4 hours.
- In a small bowl, combine remaining ingredients. Cover and refrigerate until serving.
- Preheat grill to medium heat. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until chicken is no longer pink in the middle. Serve with salsa.
|Prep Time: 15 minutes|
Cook Time: 10 minutes
|-||1/4 cup lemon juice |
|-||2 tablespoons lime juice |
|-||2 tablespoons orange juice |
|-||1 tablespoon canola oil |
|-||1 teaspoon sugar |
|-||1/2 teaspoon oregano |
|-||1/2 teaspoon salt |
|-||1/4 teaspoon pepper |
|-||6 chicken breasts |
|-||2 tomatoes - seeded, chopped|
|-||1 cup pineapple - chopped|
|-||1/2 cup red pepper - chopped|
|-||1/4 cup red onion - chopped|
|-||1 jalapeño - seeded, finely chopped|
|-||1/4 cup cilantro - chopped|
|-||1/4 cup lime juice |
|-|| salt and pepper - to taste|