Hi Carol,
A few more ideas.
Joe

CHICKEN BREAST SOUTHWESTERN
--MARINADE:--
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
1 tsp. minced fresh garlic
2 whole boneless, skinless chicken breasts, halved
8 slices Cheddar cheese
Salsa

In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes. Prepare grill. Remove chicken from marinade. Drain. Grill chicken 7 minutes, turn. Continue grilling until fork tender. Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.

GRILLED CHICKEN WITH PINEAPPLE SALSA

1 fresh pineapple, 1/2 inch chunks
1 mango (seeded), 1/2 inch chunks
1 sweet red pepper, 1/4 inch chunks
1 jalapeno pepper (seeded), 1/4 inch chunks
3 green onions, sliced
1 to 3 cloves garlic, chopped
1/2 c. lime juice
1/4 c. honey
6 chicken breasts, marinated
Cooked rice

Make marinade of 1/3 cup lime juice, 1/3 cup olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate chicken overnight. Combine salsa. Saute pineapple, mango, peppers, onions, and garlic. Add lime juice and honey and refrigerate (up to 24 hours). Bring to room temperature to serve. Grill chicken breasts and serve with sauce and white rice.

SWORDFISH WITH PAPAYA & MANGO SALSA

1/2 c. chopped ripe mango
1/4 c. peeled, seeded & chopped papaya
1 tbsp. finely chopped parsley
2 tbsp. finely chopped celery
1 tbsp. lime juice
2 tsp. finely chopped purple onion
1 tsp. freshly grated ginger
1 tsp. seeded minced jalapeno pepper
2 tbsp. rice vinegar
2 tbsp. Dijon mustard
1 tbsp. + 1 tsp. low sodium soy sauce
4 (4 oz.) swordfish steaks
Vegetable cooking spray
Fresh parsley (garnish)

1. Combine first 8 ingredients in a small bowl.
2. Combine vinegar, mustard and soy in a small bowl.
3. Cover fish and marinate in refrigerator up to 2 hours.
4. Coat grill rack with cooking spray. Place grill over medium hot coals.
5. Place steaks on rack and grill 5 minutes on each side or until just cooked.
6. Transfer steaks to individual plates and serve with 1/4 cup mango-papaya salsa.
7. Garnish with parsley sprigs. 8. Serve any remaining salsa in small bowl at the table.