4 large chicken breasts
1/3 cup of olive oil
½ cup of pineapple juice
2 Tablespoons of apple cider vinegar
1 16 oz. Jar of San Luis Salsa Co. Original, Habanero or Jalapeño Salsa
In a large bowl, combine Salsa, olive oil, pineapple juice and the apple cider vinegar. Place chicken breasts in a shallow glass dish. Salt and pepper both sides of the breasts. Pour the marinade over the chicken breasts and cover tightly with plastic wrap. Refrigerate over night then fire up the grill and cook over medium heat 6-7 minutes on each side. Serve with Mexican rice, over greens or wrap it all up in a tortilla with cheese more Salsa.