Grilled Chicken And Pineapple Topped With Brie - cooking recipe

Ingredients

4 boneless skinless chicken breasts
4 pineapple rings (I used canned, but fresh would be fantastic!)
12 ounces brie cheese, separated into 1 oz slices
2 tablespoons extra virgin olive oil
2 tablespoons fresh cilantro, chopped (plus a little extra for garnish)
1 large garlic clove, chopped
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon pepper

Preparation

Place last six ingredients into a gallon sized Ziploc bag, along with the 4 chicken breasts.
Toss chicken to coat thoroughly.
Allow chicken breasts to marinade for at least 4 hours. (I threw my chicken in the bag before I left for work and came home 8 hours later).
After marinading, preheat grill to a medium high heat.
Place chicken breasts on grill.
Grill chicken for ~8 minutes on each side (depending on the thickness of the breasts - make sure there is no pink on the inside!).
In the last 2 minutes of grilling, place the four pineapple rings on the grill and grill for 1 minute on each side.
After the chicken and pineapple are complete, remove from grill and place on a broiler safe plate.
Place one ring onto each chicken breast and top that with 3 oz of Brie.
Put the plate under the broiler for about 2 minutes or until Brie JUST starts to brown.
Take the entree out from under the broiler and serve immediately, topped with the extra cilantro if you want!
ENJOY!