Preparation Firstly, mix the lemon, the oil and the parsley in a bowl. With a sharp knife, dice the free-range chicken breasts and let them macerate with the mix in the bowl. For making the vinaigrette, extract the pulp of the avocado with a spoon, liquidise it with a jet of vinegar and blend the rest of the ingredients: garlic, olive oil, lemon juice, sugar, salt and pepper. Once the breast is macerated, skewer it with pineapple dice and grill it for about a minute on each side. Presentation Serve the skewers on a thick tomato slice and sauce with the previously made vinaigrette.