Ingredients

• 1 lime, for zest
• 1 bunch fresh cilantro
• ½ medium yellow onion
• 2 cloves garlic
• 3 tablespoons red wine vinegar
• 1 tablespoon Italian seasoning
• 1 tablespoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup + 2 tablespoons extra-virgin olive oil
• Large zip-top bag
• 1 ½ lb boneless, skinless chicken breasts
• 1 (8 oz) can pineapple tidbits in juice

Steps

1. Zest lime (1 teaspoon). Place in food processor: cilantro, onion, garlic, vinegar, Italian seasoning, cumin, salt, pepper, and ¼ cup oil; process until smooth. Place marinade in zip-top bag, add chicken (wash hands), and seal bag. Let stand 10 minutes (or chill overnight) to marinate.
2. Preheat grill (or grill pan) on medium-high. Remove chicken from marinade (discard marinade). Grill chicken 15 minutes, flipping occasionally, or until chicken is 165°F.
3. Drain pineapple. Combine pineapple, lime zest, and remaining 2 tablespoons oil. Serve chicken with pineapple salsa.

Ingredients

• 2 oranges, for juice
• 16 limes, for juice
• 3 tablespoons garlic stir-in paste
• ¼ cup extra-virgin olive oil
• 2 teaspoons kosher salt, divided
• 1 ½ teaspoons pepper, divided
• Large zip-top bag
• 4 (½-inch-thick) bone-in pork loin chops (about 1 ½ lb total)

Steps

1. Juice oranges (1 cup) and limes (1 cup) into medium bowl. Add to same bowl: garlic paste, oil, and 1 teaspoon each salt and pepper; whisk until blended, then place in zip-top bag. Add pork to bag (wash hands); seal bag and knead gently to coat pork. Chill 45 minutes to marinate.
2. Preheat grill (or grill pan) on medium-high. Remove pork from marinade (discard marinade) and season on both sides with remaining 1 teaspoon salt and ½ teaspoon pepper.
3. Place pork on grill and cook 3–4 minutes on each side until 145°F. Remove from grill and let rest 5–10 minutes before serving.