4 chicken breast halves, deboned and skinned
Juice from one lime
1/4 c. pineapple juice
1 clove garlic, minced
2 tbsp. vegetable oil
Salt, pepper and chili powder, to taste
Flour tortillas
Guacolmole
Salsa

Place chicken breast halves in glass dish. Combine lime juice, pineapple, oil and garlic. Pour over chicken. Turn to coat all sides. Marinate about 30 minutes. Remove chicken from marinade, season with salt, pepper and chili powder.

Place chicken on greased broiler about 5 to 7 inches from heat. Brush marinade every 10 to 15 minutes and turn chicken as it browns. Broil until chicken is done, 30 to 40 minutes. Remove from broiler and slice into thin strips. Serve chicken piled in hot flour tortillas and top with guacamole and salsa.