1/4 c. unsweetened orange juice
2 tbsp. unsweetened pineapple juice
1 tsp. minced cilantro
1/4 tsp. salt
4 (4 oz.) chicken breast halves, skinned
3/4 c. finely chopped fresh pineapple
1 tbsp. plus 1 tsp. finely chopped red bell pepper
1 tsp. finely chopped Jalapeno pepper
1 1/2 tsp. minced cilantro
1 1/2 tsp. white wine vinegar
1 tsp. unsweetened orange juice
1/2 tsp. pepper
Vegetable cooking spray
Fresh pineapple leaves (optional)

Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally.

Combine pineapple, bell pepper, Jalapeno, 1 1/2 teaspoons cilantro, vinegar, and 1 teaspoon unsweetened orange juice in a small bowl; mix well. Let mixture stand at room temperature 2 hours.

Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Coat grill with cooking spray. Grill chicken 4 to 5 inches from medium-hot coals 15 minutes or until done, turning and basting frequently with reserved marinade.

To serve, top each chicken breast with about 3 tablespoons pineapple mixture. Garnish with pineapple leaves, if desired. Yield: 4 servings.