6 boneless skinless chicken breasts
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup fresh lime juice, divided
2 jalapeno peppers, seeded, minced, and divided
1/2 cup pineapple juice
2 garlic cloves, minced
1/2 cup tequila (optional)
1 pineapple, peeled, cored, and cut horizontally in half
1 oranges, sliced ( 1/4 inch thick)
2 tablespoons honey
1/2 teaspoon grated lime rind
Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness, using a meat mallet. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 1 minced jalapeno pepper, pineapple juice, garlic, and tequila (if using), in a medium bowl.
Place chicken and lime mixture in a shallow bowl or large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discard marinade.
Grill, covered with lid, over medium-high heat (350?F-400?F), 4 minutes on each side, or until done. Let stand 5 minutes before serving.
Grill pineapple and orange slices 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 1 minced jalapeno, honey, and lime rind. Serve with chicken and grilled orange slices.
Time preparation: 25 min.
Time total: 165 min.