Mojito-Rubbed Chicken With Grilled Pineapple

• 1 12 lbs boneless skinless chicken breast halves (about 4 medium)
• 2 limes
• 1 tablespoon olive oil
• 1 medium pineapple, peeled and cut into 1/2-inch thick slices
• 14 cup loosely packed fresh mint leaves, chopped
• salt and pepper

1. Prepare grill for direct grilling on medium, or preheat large ridged grill pan on medium heat.
2. Meanwhile, with meat mallet, pound chicken to an even 1/2-inch thickness.
3. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
4. Cut remaining lime into 4 wedges; set aside.
5. In a small bowl, combine oil, lime peel and juice.
6. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl.
7. Place pineapple slices on hot grill rack and cook 10 minutes or until browned an both sides, turning over once.
8. Stir mint into remaining lime mixture and pat onto both sides of chicken.
9. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides.
10. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer prink throughout, turning over once.
11. Serve chicken with pineapple and lime wedges.

chicken, limes, olive oil, pineapple, mint, salt

Taken from www.food.com/recipe/mojito-rubbed-chicken-with-grilled-pineapple-369178 (may not work)