3 (6 ounce) cans tomato juice
1 clove garlic, minced
1 teaspoon lemon juice
1 pinch salt
1 teaspoon ground black pepper
1/2 cup fresh lime juice
1 cup fresh pineapple juice
1/4 cup margarine
1 pound skinless, boneless chicken breast halves
1 cup boiled eggs, divided
1 (8 ounce) can crushed pineapple with juice
1 1/2 cups shredded Cheddar cheese
In a medium bowl, blend tomato juice, garlic, lemon juice, salt, pepper and lime juice. Cover and chill in the refrigerator at least 3 hours, or until mixture thickens enough to roll into a ball.
Heat margarine in a large skillet over medium heat. Add the chicken and stir-fry until golden, about 5 minutes. Remove from skillet and set aside.
In a mixing bowl, combine tomato juice mixture with vegetable oil. Stir with a wooden spoon and roll into a rectangle, about 1/2 inch thick. Set aside.
Lightly oil the grill grate or grill, using a small amount of olive oil. Place slices of lettuce on the grill, brush with tomato mixture and cook for about 5 minutes, turning once. Garnish with tomato sauce, pineapple and cheese. Serve immediately.