In a small bowl, mix together lime juice, pineapple juice, cilantro, oil, 1/4 tsp of cumin, and salt.
Remove 5 tbsp of the juice mixture and put it in a zip-top food storage bag or a glass container with a lid. Keep the bowl with the remaining juice mixture aside.
Add garlic and the remaining 1/2 tsp of cumin to the bag or container.
Add chicken to the bag or container, seal it, and turn it over to coat the chicken with the mixture. Alternatively, toss the chicken in the container and then cover it.
Refrigerate the chicken in the marinade for at least 30 minutes, or up to several hours.
To make the salsa, add pineapple, avocado, and onion to the bowl with the remaining lime juice mixture. Toss gently to coat.
Coat the grill rack or stove-top grill pan with cooking spray, and heat to medium-high heat.
Remove the chicken from the marinade and discard the marinade.
Grill the chicken until it is cooked through, flipping it once, for about 5 to 7 minutes per side.
Transfer the chicken to plates and top with the salsa.
Season with salt and serve with lime wedges, if desired.
Notes
Serving Size: 1 chicken breast and 1/2 cup salsa3 Points (2022/2023 Plan)MyWW Points: 3 Blue Plan and 7 Green Plan3 WW Freestyle Points and 7 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.