4 – split, bone-in chicken breasts
20 Ounce can pineapple slices in 100% juice
1 fresh lime, juiced and zested
1 – 16 Ounce bottle Raspberry Vinaigrette Dressing, divided
¼ Cup Thai garlic chili pepper sauce
6 Green Onions, thinly sliced green and white parts, divided
1 – 4 Ounce carton fresh raspberries
1 Tablespoon fresh cilantro, chopped (optional)
Salt and pepper, to taste

Remove skin from chicken breasts and using kitchen shears or a sharp knife, trim off small rib bones.

Remove pineapple slices from can and place slices in a shallow dish. Cover with 1 Cup raspberry vinaigrette Dressing. Set aside.

To make marinade: Add the following ingredients to a gallon sized plastic food bag:
Remaining pineapple juice from the can
1 Cup raspberry vinaigrette dressing
Thai garlic chili pepper sauce
Lime juice
¼ Cup sliced green onions

Add chicken breasts to marinade and refrigerate 30 minutes to overnight. Remove from refrigerator at least 30 minutes before grilling to bring chicken to room temperature.

Preheat grill to very hot.

Remove chicken from marinade and place on grill, fleshy side of breasts down against the grate. Cover (if your grill has one) and grill over high heat for 5-10 minutes to sear. Reduce grill to medium high heat. Turn chicken breasts over and continue grilling for an additional 25-30 minutes until chicken reaches 170 degrees internal temperature or when juices run clear. Turn only once.

During the last few minutes of grilling, place the pineapple slices on the hot grill for about 1 minute per side, just to warm through and add grill marks. Use a metal spatula to carefully remove the cooked pineapple slices from grill, being careful not to break them.

To serve: Place chicken on a platter. Let rest about 5 minutes. Overlap 2 pineapple slices on top of each chicken breast. Place a fresh raspberry in the center hole of the pineapple slices. Sprinkle with remaining sliced green onions, cilantro and lime zest. Garnish the platter with the remaining raspberries and grilled pineapple slices.

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