Grilled Chicken with Mango-Pineapple Salsa

By shelle

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 jalapeno pepper
• 1 1/2 tsps chopped fresh cilantro
• 1 1/2 tsps fresh lime juice
• 1/8 tsp salt
• 1/8 tsp 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 tsp fresh lime juice
• dash of crushed red pepper
• cooking spray

Details

Servings 4

Preparation

Step 1

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 gab; 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.