1 can 14 oz. (398 mL) DOLE® Pineapple Slices
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) vegetable oil
1-1/2 tsp chili powder
½ tsp dried oregano leaves, crushed
1 garlic clove, finely chopped
4 boneless, skinless chicken breast halves

Drain pineapple, reserve ½ cup (125 mL) cup juice

Combine reserved pineapple juice, lime juice, oil, chili, oregano and garlic in sealable plastic bag. Add chicken. Seal and marinade 15 minutes in refrigerator.

Grill or boil chicken and pineapple, brushing regularly with reserved marinade, 5 to 8 minutes on each side, or until chicken is no longer pink in center and pineapple is lightly browned. Discard any remaining marinade.

Southwestern pineapple and fish: Substitute 2 lbs. (1 kg) fish steak such as halibut, swordfish or sea bass for chicken. Prepare recipe as directed except grill 8 to 10 minutes on each side or until fish flakes with a fork.