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3/4 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons lemon juice
1 1/2 tablespoons chopped fresh ginger
6 skinned and boned chicken breast halves
1 cored fresh pineapple
Vegetable cooking spray
2 cups fresh strawberry halves
1 cup fresh raspberries
Lettuce leaves

Orange Raspberry Vinaigrette:
1/2 cup orange marmalade
1/4 cup raspberry vinegar
1 medium jalapeno pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro
2 tablespoons olive oil

Combine first 4 ingredients; remove 1/4 cup marmalade mixture
and chill. Place chicken in a shallow dish or heavy-duty zip-top
plastic bag; pour remaining marmalade mixture over chicken. Cover
and seal, and chill 8 hours, turning occasionally. Cut pineapple
into spears. Place pineapple in a shallow dish or heavy-duty
zip-top plastic bag; pour 1/4 cup reserved marmalade mixture over
pineapple. Cover, seal and chill 8 hours. Remove chicken from
marinade, discarding marinade; drain pineaplle. Coat chicken and
pineapple with cooking spray. Grill chicken, covered with grill
lid, over medium-high heat (350 degrees to 400 degrees), 5-6 minutes on each side
or until done. Grill pineapple 2-3 minutes on each side. Cut
chicken into thin strips; cut pineapple into bite-size pieces.
Combine chicken, pineapple, strawberry halves, and raspberries;
toss gently with Orange-Raspberry Vinaigrette. Serve over lettuce

Orange-raspberry vinaigrette: Whisk together all ingredients
in a small bowl.

Yield: 6 servings.

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