Grilled Caribbean Lime Chicken with Pineapple Salsa

serves 8 (6 points +)

Salsa:

In a large ziplock bag, combine the first 5 ingredients. Add chicken, seal and turn to coat. Refrigerate 2 hours.

Coat grill with cooking spray. Cook chicken until juices run clear.

Combine salsa ingredients, cover and refrigerate until serving.

mardi 15 septembre 2015

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