4 boneless, skinless, breast halves
1 lime, juiced
1/4 c. pineapple juice
1 clove garlic, minced
Salt, pepper, chili powder (to taste)
Vegetable oil

Place chicken breast halves in glass dish. Mix together lime and pineapple juices and minced garlic. Pour over chicken; turn to coat all sides. Marinate about 30 minutes.

Remove chicken from marinade, season with salt and pepper and chili powder. Brush lightly with oil and grill over medium coals until chicken is done. Remove from grill and slice in thin strips.

Serve chicken piled in hot flour tortillas spread with guacamole and topped with salsa. Makes 4 servings.