Grilled Carribean Chicken with Pineapple Salsa

5 1/2 cups fresh diced pineapple, divided
2 tablespoons vegetable oil
1 small lime, for juice
2 teaspoons minced garlic
1/3 teaspoon red pepper flakes (or heaping 1/2 teaspoon)
6 packets of Splenda sweetener, approximately 1 1/4 tsp
6 boneless, skinless chicken breasts
1 cup chopped red pepper
1 cup chopped red onion
2 jalapeno peppers, seeded & ribs removed, minced
8 tablespoons minced cilantro
1/8 teaspoon salt
dash or two of black pepper
1 cup dry quinoa
2 cups reduced-sodium, fat free chicken broth
1 teaspoon garlic
1/2 tablespoon minced cilantro

Chop 1 large pineapple into small pieces, should yield approximately 5 1/2 cups. Reserve 4 cups of the chopped pineapple for the pineapple salsa. Blend the remaining 1 1/2 cups pineapple in a food processor or blender until liquified. Put puree in a bowl. Add vegetable oil, lime juice, garlic, red pepper flakes and splenda; mix well.
Place chicken in a large zippered plastic bag or glass dish with a lid. Pour all but 4 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
While the chicken marinates, place the other 4 cups of pineapple in a large bowl. Add the red bell pepper, red onion, jalapeno, cilantro and left over 4 tablespoons of marinade. Toss well and season with salt and pepper to taste.
Heat grill to medium/medium-high. Remove chicken from marinade; season with salt and pepper, if desired. Grill, turning only once, for 10 to 15 minutes or until cooked through. Serve with pineapple salsa.
While the chicken is grilling prepare the quinoa according to package directions. Use chicken broth instead of water. In the last 5 minutes of cooking add 1 teaspoon minced garlic. Right before serving, add cilantro and fluff. Enjoy!

Serving Size: 1 chicken breast, 1/6 amount of the quinoa, 3/4 cup salsa

Number of Servings: 6

Recipe submitted by SparkPeople user MESAMA.