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| 1/2 Tasse | lime juice fresh |
| 1 Teelöffel | sesame oil sark |
| 1/4 Tasse | Soy sauce; low sodium |
| 1 Esslöffel | brown sugar |
| 1 Esslöffel | Chile paste with garlic |
| 2 Esslöffel | ginger minced |
| 4 | Boned and skinned chicken breast halves |
| 1 | Red bell pepper; halved and seeded |
| 1 | Green bell pepper; halved and seeded |
| 1 | Red onion; peeled and halved |
| 2 Tasse | Canned pineapple chunks in juice; drained and rinsed |
| 1/4 Tasse | fresh mint chopped |
| 1/4 Tasse | cilantro chopped, fresh |
| 1/4 Tasse | basil chopped, fresh |
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Make the dressing. In a small bowl, combine the lime juice, sesame oil, soy sauce, brown sugar, chile paste and minced ginger. Cover and refrigerate.
Grill the chicken breasts until done. Grill the bell peppers and onions until just browned.
Remove the chicken breasts, bell peppers, and onions from the grill. Once they are cool enough to handle, cut them into large chunks and place them in a large serving bowl along with the pineapple chunks, mint, cilantro, and basil. Add enough dressing to moisten, toss well, and serve warm or chilled.
Per serving: 243.3 calories; 2.6 g fat (9.3% calories from fat); 23.0 g protein; 34.2 g carbohydrate; 51 mg cholesterol; 664 mg sodium
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