In a large mixing bowl, combine ¼ cup of olive oil, the juice of two fresh limes, 1 teaspoon of garlic powder, and a sprinkle of salt and pepper. Whisk until well-blended. Add chicken breasts, cover with plastic wrap, and marinate in the refrigerator for 30 minutes.

Preheat your grill to medium-high heat, about 375°F (190°C). Ensure grates are clean and lightly oiled.

After marinating, place chicken on the grill. Cook for 6-7 minutes per side until golden-brown. Ensure internal temperature reaches 165°F (75°C), then let rest for five minutes.

Cut mango and pineapple into thick slices. Grill each side for 2-3 minutes until caramelized.

Slice grilled chicken into strips, arrange on a platter, and top with grilled mango and pineapple. Serve over rice, quinoa, or fresh greens.