Key West Chicken and Shrimp

Combine pineapple, red onion, 1/4 cup minced jalapeño, tomato, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 pinch salt in a non-reactive bowl, and toss to mix well. Refrigerate until ready to use.

In a bowl with a cover, stir together orange juice, 1/2 cup minced jalapeño, white wine vinegar, zest and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and black pepper.

Pound chicken to a uniform thickness and place in an 11x7-inch baking dish. Pour half the marinade over chicken, cover, and refrigerate for 1 hour, turning about halfway through.

Cover and refrigerate remaining marinade until ready to use.

After chicken has marinated 45 minutes, place shrimp into the bowl with remaining marinade, and toss to coat shrimp well. Cover and refrigerate for 15 minutes.

Remove shrimp from marinade but do not dry. Place shrimp on metal skewers and refrigerate until ready to use. Discard marinade.

Preheat an outdoor grill for medium heat. Clean and oil the grates, using tongs and an oil-saturated paper towel.

Remove chicken from marinade, but do not dry. Discard marinade.

Grill chicken until meat is no longer pink and juices run clear, 4 to 5 minutes per side, depending on thickness. An instant-read thermometer, inserted into the thickest part of chicken, should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm under a foil tent.

Grill shrimp skewers until shrimp is opaque and has some color from the grill, 1 to 2 minutes per side.

Serve each chicken breast with pineapple pico de gallo. Top with grilled shrimp; garnish with lime slices and cilantro.