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Nutrition information coming soon.
MIX 3 tbsp. mustard, 3 tbsp. limeade concentrate and cumin in plastic food storage bag. Add chicken; seal bag. Marinate in refrigerator 1 to 2 hours.
STIR together pineapple, bell pepper, cilantro and remaining 2 tbsp. mustard and 1 tbsp. limeade concentrate in medium bowl.
GRILL chicken over medium heat until no longer pink in center. Serve with salsa.