Recipe: Bird of Paradise

6 boneless, skinless chicken breast half (about 2 pounds)
15 oz can mandarin oranges in light syrup, drained
14 oz can diced tomatoes with zesty jalapenos, drained
8 oz can pinapple chunks in juice, drained
8 oz can Italian style tomato sauce
1 tsp chili powder
1/2 cup chopped red bell pepper

Mix the tomato sauce and chili powder in a big ziplock bag. Drop in the chicken. Seal the bag and refrigerate fora few hours or overnight. in a big bowl, mix the oranges, tomatoes, pineapple and pepper. Let it sit for 30 minutes or so. Fire up your grill to medium. Once the fire is ready, debag the chicken and grill, turning and basting with the marinade a few times, for about 10 minutes, or until  the center is no longer pink and the juices run clear (about 160F on an instant-read thermometer). Dump the orange-pineapple mix on top.

Serves: 6
Calories: 244
Fat: 2
Carbs: 19