2. Cover and refrigerate chicken for several hours,
3. Combine pineapple,
bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small
bowl; mix well. Let mixture stand at room temperature for 2 hours.
4. Remove chicken from dish, reserving marinade.
Sprinkle chicken with pepper.
Grill chicken 4 to 5 inches from coals 15 minutes or until done.
5. Turning and basting frequently with reserved
6. To serve, top each breast with 3 tbsp pineapple
mixture. Garnish with pineapple leaves.