- 1 lb. boneless, skinless chicken breast
- 2 limes
- 3 tbsp. olive oil
- ¼ tsp. garlic powder
- ¼ tsp. dried thyme
- 2 cups fresh pineapple, diced
- 1 cup cherry tomatoes, diced
- ¼ cup red onion, diced
- ½ jalapeno, minced
- 1 clove garlic, minced
- Salt to taste
To make the marinade, combine juice of 1 lime, olive oil, garlic powder, thyme and a little salt in a bowl. Cut the chicken breasts into strips and add to the bowl, ensuring the pieces are covered with marinade. Set aside while you prepare the rest of the ingredients.
To make the salsa, combine pineapple, cherry tomatoes, red onion, jalapeno, garlic, juice and zest of 1 lime in a bowl. Toss together gently.
Preheat grill to medium-high. Grill the chicken strips about 2-3 minutes per side, until cooked through. Remove and let rest about 5 minutes before topping with the pineapple salsa and serving.