Chef Buck's Cilantro-lime Chicken Breast

24 oz Tyson boneless, skinless chicken breast
3 tbsp Extra Virgin Olive Oil
.5 cup, diced Pineapple, fresh
100 grams Cilantro, raw
0.2 oz onions, raw, purple/red (1 slice)
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
.5 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
.25 pepper Jalapeno Peppers
4 tbsp Lime Juice, juice of 1 lime

It is sometimes a good idea to pound out larger breast to attain good marination.

Marinate chix over night using 1/2 of the cilantro and lime juice and 1T of the olive oil. Using all the rest of the ingredeints to make the Pico. Drain form marinade and grill till dead center is 165 degrees, allow to cool and serve with Pineapple Pico de Gallo

Serving Size: 4 portions