For marinade: 1/4 cup orange juice 2 Tablespoons pineapple juice 1 teaspoon cilantro, minced 1/4 teaspoon salt
4 skinned, boned chicken breasts
For salsa: 3/4 cup fresh pineapple, chopped 2 Tablespoons red pepper, chopped 1-1/2 teaspoons cilantro, chopped 1-1/2 teaspoons cider vinegar 1 teaspoon orange juice 1 small jalapeno pepper, seeded and minced
1/2 teaspoon pepper
Combine marinade ingredients in a shallow dish and add chicken to marinate. Cover and marinate in refrigerator for 2 hours, turning occasionally. Combine salsa ingredients; cover and let stand at room temperature for 2 hours. Remove chicken from marinade, reserving marinade. Pour marinade into a small saucepan and bring to a boil; remove from heat and set aside. Coat a grill rack with oil, or heat broiler and sprinkle pepper on chicken. Grill or broil for 5 minutes on each side, basting with reserved marinade. Serve chicken with salsa on top.
You may want to omit the jalapeno peppers if your children do not like spicy food. We're sure they will love the sweet fresh pineapple flavor.