Light and Easy Caribbean Chicken

By polledl

Top this delicious grilled chicken with sweet and tangy island salsa for a simple dinner solution. You can even serve it with chips and use the salsa as a dip.

Ingredients

• Grilled chicken
• 1/4 cup(s) Hunt's® ketchup
• 1/4 cup(s) Worcestershire sauce
• 1/4 cup(s) white wine vinegar
• 1/4 cup(s) honey
• 2 Tbsp. La Choy® light soy sauce
• 2 garlic cloves, finely chopped
• 6 boneless skinless chicken breast halves
• Island Salsa
• 1 can Hunt’s tomato sauce (15 ounce)
• 1/2 can Hunt’s diced tomatoes, drained (14.5 ounce)
• 1 cup(s) red bell pepper (medium), finely chopped
• 1 cup(s) fresh pineapple, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 4 Tbsp. dried basil
• 2 Tbsp. lime juice

Details

Preparation time 45mins

Preparation

Step 1

1.Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large re-sealable plastic bag; blend well.
2.Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
3.Combine tomato sauce, diced tomatoes, bell pepper, pineapple, jalapeños, basil and lime juice in medium bowl; cover. Refrigerate at least 30 minutes to allow flavors to blend.
4.Grill chicken about 5 minutes on each side, or until no longer pink in center. Serve each breast with salsa.