Step 1

In a small bowl, combine lime juice, pineapple juice, cilantro, oil, ¼ teaspoon cumin and salt. Remove 5 tablespoons of the juice mixture to a sealable plastic bag. Set the bowl with the remaining juice aside. Add garlic, cumin, and chicken to the bag. Seal and toss to coat. Refrigerate for 30 minutes to several hours.

Step 2

Make the pineapple salsa by combining pineapple, avocado, and onion to a bowl with the remaining lime juice mixture. Toss gently to coat. Cover and refrigerate until you're ready to use.

Step 3

Clean and heat your BBQ. Remove chicken from the marinade. Discard the marinade. Grill chicken breasts until they are cooked through, flipping once after 6 minutes. It should take 10 to 14 minutes, but use a meat thermometer to confirm that the internal temperature is 165°F or 74°C.

Step 4

Transfer chicken to plates and top with salsa.