Lemon Garlic Grilled Chicken with Pineapple Salsa

For the grilled chicken:

1/3 cup olive oil.

1/3 cup lemon juice (from 2-3 lemons).

1 1/2 tablespoons soy sauce.

2 cloves garlic, minced.

1/2 teaspoon oregano.

1/4 teaspoon salt.

1/4 teaspoon pepper.

4-6 skinless, boneless chicken breasts.

For the pineapple salsa:

2 cups diced pineapple.

1 red pepper, diced.

1/4 cup diced red onion.

1/4 cup chopped cilantro.

1 lime, juice.

-In an 8×8” baking dish (or similar size), whisk together the olive oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper.

-Add the chicken breasts and turn them over a few times to coat them in the marinade.

-Cover the dish tightly with plastic wrap and refrigerate for 30 minutes or up to 2 hours.

-Preheat the grill to medium high heat, about 375 degrees F.

-Let the excess marinade drip off the chicken and place it on the grill.

-Close the lid and let it cook for 6-8 minutes per side or until it has reached an internal temperature of 165 degrees F when measured with a meat thermometer.

-Remove the chicken from the grill and let it rest, tented with aluminum foil, for 5 minutes before serving.

-Meanwhile, make the pineapple salsa. In a medium bowl, toss together the pineapple, red pepper, red onion, cilantro and lime juice until well combined.

-Refrigerate until ready to serve.