Tropicalia Chicken

3 boneless, skinless chicken breasts

6 slices of pineapple

9oz.(about 36) cherry or grape tomatoes

2 Tbsp olive oil

1/2 cup lemon juice

1/2 cup lime juice

3tsp sriracha

4 tsp crushed garlic

6 Tbsp Kona Coast Aloha Sweet onion dripping/grilling sauce or equivalent

1/4 tsp meat tenderizer

salt and pepper to taste

Mix all ingredients except for chicken, pineapple and tomatoes.

Put one piece of chicken into the marinade at a time, making sure to evenly and thoroughly coat. You can prepare this earlier in the day and have it marinate for a few hours to really get a good soak or you could have it sit for as few as 30 minutes if you're in a hurry.

Spray the grill with cooking spray and preheat to medium. Place chicken on grill and close lid.

Let it cook for about 10 minutes. Open the lid and check to see if the bottom of the chicken has grill marks and is firmish. Flip the chicken and add the pineapple to the grill. Let cook for another 5-10 minutes. Check to make sure the pineapple isn't burning.

Go ahead and brush on a little bit of the marinade, now. This way, you'll get a bit more flavor while making sure it will cook and not have enough time to burn from the sugar.

Pull the chicken when it reaches an internal temperature of 170 degrees and flip the pineapple.

Let the chicken sit for about 5 minutes. Plate the chicken and move pineapple from the grill onto the chicken.

Serve with grilled cherry tomatoes and rice or a salad.

Serving Size: makes 3 servings of one breast and equal division of vegetables

Number of Servings: 3

Recipe submitted by SparkPeople user ILIEKMYLK.