Serves 2

Procured from a restaurant chain called Cha-Cha Coconuts headquartered on Florida's Gulf Coast, this chicken recipe is typical of the bright, international cooking style that jumps off restaurant menus and into home kitchens.

1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 (4-ounce) boneless, skinless chicken-breast halves
Salt and freshly ground black pepper
1/4 cup olive oil
2 lengthwise wedges of pineapple, each about 1 inch thick, peeled
2 peeled and pitted mangoes, sliced lengthwise
2 peeled bananas, cut in half crosswise, each half sliced lengthwise
2 tablespoons guava jelly, warmed

1. Stir together the orange and lime juices; pour over the chicken and marinate at room temperature for 20 minutes. Discard the marinade and pat the chicken dry. Season it to taste with salt and pepper.

2. Warm the oil in a large skillet over medium heat. Sauté the chicken, turning it once, until it is browned on both sides and done or until an instant-read thermometer poked into the center of each piece registers 170 degrees. Remove to a warm plate and keep warm. Add the pineapple, mangoes and bananas to the pan; cook, turning to heat through and lightly brown both sides of the fruit.

3. Divide the chicken and fruit between two warmed plates. Warm the guava jelly in the empty pan and drizzle it over the chicken.