Mexican Grilled Chicken

I tried this new recipe earlier this week and both my husband and I loved it.  It's quick and easy with very little fat.  And the lime juice makes it refreshing and summery (is that a word?).

Mexican Grilled Chicken

1 (6 ounce) can of unsweetened pineapple juice (3/4 cup)
2 tablespoons lime juice
1 tablespoon vinegar
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
pepper to taste
1 tablespoon vegetable or canola oil
4 boneless, skinless chicken breasts

To make marinade, combine all ingredients except chicken in a small bowl.
Place chicken in a ziploc plastic bag.  Add marinade.  Seal and refrigerate overnight.  Bring chicken to room temperature before cooking.
When ready to cook, preheat grill to medium-hot.
Grill chicken until done, basting with marinade.