1 fresh pineapple, 1/2 inch chunks
1 mango (seeded), 1/2 inch chunks
1 sweet red pepper, 1/4 inch chunks
1 jalapeno pepper (seeded), 1/4 inch chunks
3 green onions, sliced
1 to 3 cloves garlic, chopped
1/2 c. lime juice
1/4 c. honey
6 chicken breasts, marinated
Cooked rice

Make marinade of 1/3 cup lime juice, 1/3 cup olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate chicken overnight. Combine salsa. Saute pineapple, mango, peppers, onions, and garlic. Add lime juice and honey and refrigerate (up to 24 hours). Bring to room temperature to serve. Grill chicken breasts and serve with sauce and white rice.