Grilled Chicken and Pineapple Salsa

juice from 1/2 lemon
1 clove garlic, minced
3/4 tsp salt
1/2 tsp cumin
1/2 tsp pepper
1/8 tsp cayenne pepper
1 boneless skinless chicken breast, but in two pieces
1 tbsp olive oil
1/2 fresh pineapple, cut into strips
1/2 avocado, pitted and peeled
1/2 small white onion, finely chopped
2 tbsp chopped cilantro
salt and pepper, as needed
tortilla chips, if desired

Heat the grill to medium high heat. In a small bowl, mix the lemon juice, garlic, salt, cumin, pepper, and cayenne pepper in a bowl. 
Brush the marinade over both sides of both pieces of chicken. Place on the grill and cook for 10-12 minutes, or until the center is no longer pink, turning halfway through.
Mix the olive oil into the remaining marinade and brush over the pineapple. Grill the pineapple for about 10 minutes, turning twice.
Brush the marinade on the avocado and grill for about 3 minutes, with the cut side down. Discard any remaining marinade.
When the pineapple and avocado are finished grilling, dice them and mix together with the onion and cilantro. Season with salt and pepper as desired. 
Divide the salsa between the chicken breasts and use any extra as a dip with tortilla chips.