Island Chicken with Pineapple Salsa

By ruhroh

Ingredients

• For The Marinade:
• 16 ounces boneless, skinless chicken
• 1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
• 1 T low-sodium soy sauce
• 1 T honey
• 2 cloves garlic, minced
• 1/4 t red pepper flakes
• For The Salsa:
• Pineapple from strained can
• 1 mango, peeled and diced
• 2 kiwis, peeled and diced
• 1/4 c red onion, diced fine
• 1 lime, juiced
• 1 T cilantro, chopped
• 1 T jalapeno pepper, diced fine (optional)

Details

Adapted from recipes.sparkpeople.com

Preparation

Step 1

Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6”away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.