Chili Lime Chicken With Grilled Pineapple And Zucchini

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2 medium zucchini, about 6 ounces each, cleaned and trimmed to 4-inch lengths

¼ fresh pineapple peeled and cored, cut to fit the feed tube

zest of 2 limes, bitter white pith removed

1 garlic clove

¼ cup fresh cilantro, loosely packed

2 teaspoons kosher salt

1 jalapeño peppers, about 3 inches in length, stemmed, halved and seeded

½ cup lime juice

2 tablespoons orange marmalade

2 teaspoons chili powder

¼ cup extra virgin olive oil

4 boneless, skinless chicken breast halves, pounded to an even thickness,

about ½-inch

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