It's a new year, it's cold (at least in a lot of the country) - why not break out the grill and think of warmer times?
1 lime, zested and juiced
1 cup lime juice
1/4 cup vegetable oil
6 tablespoons Demerara Sugar
1 teaspoon salt
1/2 Teaspoon ground cumin
2 tablespoons chopped fresh cilantro
2 cups cubed chicken breast
1 fresh pineapple
In a medium lidded container, combine lime juice, lime zest, vegetable oil, sugar, salt, cumin and cilantro. Shake to combine.
Divide between two zip top bags. Add chicken to one, shake to coat and place in the refrigerator.
Peel the pineapple.
Cut into wedges.
Remove the core.
Place into second zip top bag.
Refrigerate for at least 2 hours. Heat grill.
Remove chicken breast from the bag, spray with cooking spray, place on grill. When almost cooked, add the pineapple to the grill and cook until heated through.