1 (6 oz.) can pineapple juice
2 tbsp. lime juice
1 tbsp. distilled white vinegar
6 cloves garlic
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. chili powder
1/4 tsp. black pepper
1 tbsp. olive oil or canola oil
2 chicken breasts, skinned, boned and halved

Prepare marinade by combining pineapple juice, lime juice, vinegar, garlic, salt, oregano, chili powder, pepper and olive oil. Pour over chicken and marinate in the refrigerator 2 hours or as long as overnight. Prepare coals and cover the grill with foil.

Drain off marinade and reserve. Grill chicken over hot coals 6-8 minutes. Turn, baste with reserved marinade, and grill 6-8 minutes more. Turn and grill 5-10 minutes longer, turning frequently until chicken is cooked. Makes 4 servings.