Island Chicken with Pineapple Salsa

By MaryEllen

Fruit is often a back-up ingredient or side dish at dinnertime, but it gets a co-starring role in this meal.

Ingredients

• 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
• 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)
• Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa
• Nutritional Info
• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 263.8
• Total Fat: 3.3 g
• Cholesterol: 70.1 mg
• Sodium: 210.6 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 3.5 g
• Protein: 27.6 g

Details

Preparation time 15mins
Cooking time 25mins
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.

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Tina made this in her second attempt at SP. Very good but the salsa needed the jalapeño and mango would have been nice as well but not necessary it turns out