How to make it

  • MIX 3 tbsp. mustard, 3 tbsp. limeade concentrate and cumin in plastic food storage bag. Add chicken; seal bag. Marinate in refrigerator 1 to 2 hours.
  • STIR together pineapple, bell pepper, cilantro and remaining 2 tbsp. mustard and 1 tbsp. limeade concentrate in medium bowl.
  • GRILL chicken over medium heat until no longer pink in center. Serve with salsa.

Reviews & Comments 1

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    " It was excellent "
    leebear ate it and said...
    sounds delicious - leebear
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