Grilled Chicken with Mango-Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal. Ingredients:
2/3 cup diced peeled ripe mango (1 medium) |
2/3 cup diced fresh pineapple |
2 tablespoons minced red onion |
1 tablespoon minced seeded jalapeño pepper |
1 1/2 teaspoons chopped fresh cilantro |
1 1/2 teaspoons fresh lime juice |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 cup pineapple juice |
3 tablespoons chopped fresh cilantro |
3 tablespoons low-sodium soy sauce |
2 tablespoons honey |
1 teaspoon fresh lime juice |
dash of crushed red pepper |
cooking spray |
Directions:
1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
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