1
Preheat a well-oiled grill or grill pan to medium-high heat. Wash and dry produce.
Drain pineapple over a medium bowl, reserving 2 TBSP juice (¼ cup for 4 servings); discard remaining juice. Roughly chop pineapple; place in a small bowl. Add Tex-Mex paste and half the Southwest Spice (you’ll use the rest in the next step) to medium bowl with reserved pineapple juice. (You’ll use this marinade in step 4.)
Pat chicken* dry with paper towels; season with salt and pepper. Pat steak* dry with paper towels; season with salt and pepper.