Grilled Chicken with Mango Pineapple Salsa
Ingredients
- Salsa:
- 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
-
Chicken: - 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
Preparation
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.
Um. Hello. This is what they in the The Industry (and by 'the industry' i mean 'the people in my kitchen' by which I mean 'me') call A WINNER. This recipe could not be easier and it was positively delightful. Yum. Yum. and YUM.