Subscribe to The Grapevine to receive emails about special offers, recipes and wine tips. You may unsubscribe at any time.
Yield: 5 servings
20 oz pineapple slices, canned with juice undrained
2 tbsp lemon juice
1 tbsp vegetable oil
2 tsp oregano leaves (dried)
1 tsp garlic powder
5 boneless chicken breasts
Combine all ingrediants except chicken in a shallow baking dish. Add chicken, turn to coat. Cover; marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple 10 minutes on each side or until chicken is no longer pink. Discard marinade.