•Place chicken in a zip-top freezer bag; pour 3/4 cup marinade over chicken. Seal and chill 8 hours, turning occasionally.
•Cut pineapple lengthwise into spears. Place pineapple in a zip-top freezer bag; pour 1/4 cup marinade over pineapple. Seal and chill 8 hours.
•Remove chicken from marinade, discarding marinade; drain pineapple, reserving
marinade. Coat chicken and pineapple with cooking spray.
• Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 to
6 minutes on each side or until done. Grill pineapple 2 to 3 minutes on each side.
•Cut chicken into strips; cut pineapple into bite-size pieces.
•Arrange lettuce and chicken on plates. Combine pineapple, strawberry halves,
and raspberries; toss gently with reserved marinade. Serve over chicken.