Pineapple-jalapeño Marinade Chicken

In a blender or food processor, combine 1 cup fresh pineapple chunks, 2 chopped jalapeño peppers, 1/4 cup lime juice, 2 tablespoons olive oil, 3 cloves garlic, 1/4 cup fresh cilantro, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Blend until the mixture is smooth.

Place 1 1/2 lbs of boneless skinless chicken breasts (about 4 breasts) into a large resealable plastic bag or shallow dish. Pour the blended pineapple-jalapeño marinade over the chicken, ensuring all pieces are evenly coated.

Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours maximum (the pineapple enzymes will break down the meat if left too long).

Preheat your grill to medium-high heat. Remove the chicken breasts from the marinade, allowing any excess to drip off, and discard the remaining marinade.

Grill the chicken for 6 to 7 minutes per side, or until the exterior has nice grill marks and the internal temperature reaches 165 degrees Fahrenheit.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing and serving.