2 Tbsp. unsweetened pineapple juice
3/4 c. finely chopped pineapple
2 Tbsp. chopped red bell pepper
2 Tbsp. minced cilantro leaves
1 1/2 tsp. white wine vinegar
1/2 tsp. pepper
1/4 tsp. salt
4 (4 oz.) chicken breast halves, skinned
1 jalapeno pepper, seeded and chopped
1 tsp. unsweetened orange juice
pineapple leaves (as garnish)

Combine unsweetened pineapple juice and salt in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally.

Combine pineapple, bell pepper, jalapeno, cilantro, vinegar and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.

Grill chicken 4 to 5-inches from coals for 15 minutes or until done, turning and basting frequently with reserved marinade.

To serve, top each breast with 3 tablespoons pineapple mixture. Garnish with pineapple leaves. Serves 4.